Boiled pork with kimchi and spring onion salad

This boiled pork with kimchi and spring onion salad takes inspiration from two traditional Korean recipes, bossam (Korean boiled pork wraps) and pa munchim (spring onion salad) to make a modern Korean salad. Bossam typically served thinly sliced boiled pork with kimchi and other Korean seasonings, to be eaten wrapped in salad leaves (such as perilla, sesame, cabbage or lettuce), while pa munchim is typically served as a side dish to Korean grilled meats. This version tosses the salad components together with the curled spring onions in a spicy gochujang dressing and serve the boiled pork on the side for a twist on the original concepts.

• serves

  6

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 1 kg skinless pork belly, cut into 5 cm strips
• 1 tsp salt
• 1 tsp chicken stock powder
• 6 thick spring onions
• 1 Lebanese cucumber, peeled, deseeded and cut into thin batons
• 3 cups baby salad leaves
• ½ cup kimchi, roughly chopped
• ½ cup loosely packed Vietnamese mint leaves (optional)
• Japanese mayonnaise, to serve

For the dressing

• 2 tsp gochujang
• 1 tbsp sugar
• 1 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tsp sesame oil
• ¼ tsp sesame seeds

Resting time: 20 minutes

Instructions

1. Place the sliced pork belly into a small saucepan and cover with water. Bring to a simmer and skim any scum that rises to the surface of the water. Stir through the salt and chicken stock powder and simmer for 20 minutes, or until the pork is tender. Remove from the heat and allow to cool to room temperature in the poaching liquid. Drain the pork and slice into 1 cm slices.
   
2. Prepare a medium bowl of chilled water, then cut the spring onions into a very thin matchstick julienne. Soak the spring onion matchsticks in the cold water and refrigerate for 20 minutes, or until they curl up, then drain.
   
3. Combine the ingredients for the dressing in a small bowl, whisking well to dissolve the sugar. When ready to serve, drain the spring onions well, then in a large bowl combine with the cucumber, salad leaves, kimchi, Vietnamese mint leaves and drizzle with the prepared dressing. Toss lightly to combine, then serve with the sliced pork, with a dollop of Japanese mayonnaise on the side.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Stress-Free Feeds

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G