Boiled pork Korean style

Ingredients for 2 servings:

• 600 g pork neck
• 2 tbsp Korean bean paste (Doenjang)
• 2 large onions, quartered
• 4 garlic cloves, peeled
• ½ leek
• 1 tbsp peppercorns
• n. B. water
• 1 tsp garlic, chopped
• 2 tsp, heaped chili paste, Korean (Gotchujang)
• 2 tsp, heaped Korean bean paste (Doenjang)
• 1 tsp sesame oil
• ½ Chinese cabbage, briefly blanched, or lettuce

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Bossam

Place the meat in a deep pot. Add the doenjang, onions, garlic cloves, leeks, and peppercorns, and fill with water until the meat is completely covered. Simmer over moderate heat until the meat is cooked through; this time will vary depending on the thickness of the piece of meat. The meat is cooked through when no blood comes out when you pierce it with a knife. It cooks much faster in a pressure cooker. Remove the cooked meat from the broth and cut into bite-sized slices about 1 cm thick. For the dip, mix the garlic, doenjang, gotchujang, and sesame oil well. Place the meat in a briefly blanched Chinese cabbage or lettuce leaf, add some dip, and then form it into a parcel and eat it as a parcel. Because the fat renders out during cooking and you eat plenty of salad with it, this dish is a very healthy, low-fat meal.