Bossam보쌈(Braised Pork-belly)

Instructions

1. Score the skin with a sharp knife.
2. Using a paper towel, pat the belly until dry.
3. Season the belly with salt and pepper.
4. Heat a medium pan on medium hight and add oil in the pan.
5. Seal the skin and meat until golden brown. Add Makgeolli (Korean rice wine)  and soy sauce. 
6. Cover the lid on it. Cook it for 20 minutes on medium low heat.
7. Meanwhile, Make ssamjang. In a bowl, combine all ingredients (Doenjang, Gochujang, minced garlic, water, sugar and sesame oil) and mix well. 
8. Uncover the lid and reduce makgeolli all the way. 
9. During reducing makgeolli, turn the meat over occasionally. The sauce should coat the pork in glaze.  
10. When the liquid has reduced, put the skin side down and make it crispy.
11. Slice the pork-belly after 5 minute resting. And serve with Spicy radish salad, ssamjang and Lettuce ( Napa cabbage is good with bossam)