This weekend, I finally got around to making bossam (bo ssam), the Korean version of boiled pork and cabbage, at home. Using the instructions I found on this great korean food blog, it didn’t come out half bad. Some adjustments I made to the recipe are not using an onion, using a Korean red pepper instead of a Serrano pepper, not using a vegetable boil bag, and using 2.5 lbs of skin-on pork belly (which caused me to have way too many leftovers). Here are some pics of the process.
