"Let me show you a tasty twist to the popular Korean dish (Bossam - boiled pork belly) by making the Korean pork belly crispy using cage-free EPIC Duck Fat. Frying the pork belly in duck fat after it's been boiled with aromatics takes it to the next level. Serve it wrapped in lettuce, radish kimchi, and seasoned soybean paste for the perfect bite."
Duck Fat Crispy Pork Belly Bossam Style
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Prep time 30mins
Cook time 1hr
Serves or Makes: 3-4 servings
Recipe Card
ingredients
Pork Belly
- 2 pounds pork belly
- 2 cups water
- 1 ginger
- 5 garlic cloves
- 1 teaspoon peppercorns
- 2 tablespoons Korean soybean paste
- 2 tablespoons EPIC Duck Fat
ingredients
Spicy Radish Kimchi
- 2 pounds Korean radish
- 1 Korean pear
- 2 jalapeños
- 1 tablespoon kosher salt
- 1 ½ tablespoons fish sauce
- 2 tablespoons coarse Korean red pepper flakes
- 2 tablespoons sugar
- 1 tablespoons sesame seeds
- 1 stalk green onions
- 5 garlic cloves, minced
ingredients
Extras
- Red leaf romaine lettuce
- Seasoned Korean soybean paste
Method
Step 1
Boil the pork belly in water, garlic, ginger, peppercorns, and soybean paste until fork tender about 45 minutes - 1hour.
Step 2
Pat dry the pork belly and fry on low-medium heat with EPIC Duck Fat until edges are crispy.
Step 3
Slice radish into strips, mix in salt, let it rest on the side for 5-10 minutes, and drain the moisture. Add sliced Korean pear, jalapeños, green onions, garlic, and seasonings. Mix until well combined and place in the fridge for at least 30 minutes to marinate.
Step 4
Slice up pork belly and serve with lettuce, radish kimchi, and seasoned soybean paste.
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