Platters of tender pork, flavorful condiments, and leaves of cabbage as far as the eye can see.
—thin slices of velvety boiled pork belly wrapped in cabbage with fresh, crunchy kimchi and seasonings—can be eaten any time you're craving a flavorful, meaty feast. But in Korea, there’s one time of year when we always,eat bossam: at the beginning of winter, right after finishing our annual kimchi-making process. We call this traditionJust to give you an idea of how much work it entails, my mother-in-law used to do gimjang with anywhere from 200 to 300 heads of cabbage.
Well-prepared bossam features pork that's tender but still holds together, and it’s best when layered with a variety of seasonings in a vegetable wrap. Bossam platters can get really fancy , but my perfect bite of bossam is a bit simpler. Next, I simmer the pork in a poaching liquid that I've already infused with bay leaf, cinnamon, ginger,, and alliums like scallion, garlic, and onion. Some people even add instant coffee to the water to further cover up and strip away any strong porky notes.
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