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1
To make pickled radish to go on the side: in a medium sized bowl, mix all of the ingredients together and stir to coat the radish well.
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2
Cover and chill for 1 hour before serving.
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3
In a heavy pot, place the pork belly in and all of the ingredients for the cooking liquid and add water to cover.
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4
Bring to a boil over high heat.
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5
Reduce heat and simmer until pork is fully cooked through, and very soft, for 2 hours.
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6
Remove the pork belly and place on a baking tray lined with foil to let cool.
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7
Discard the poaching liquid.
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8
Once cooled enough to handle, carefully cut off the skin of the pork and discard.
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9
Preheat oven to 180C.
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10
Mix all of the rub ingredients together into a smooth paste and smear generously all over the top of the skin-side of belly.
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Place the pork in the oven, rub side up, and roast the pork until the top is nicely caramelized, about 30 minutes.
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12
Additionally you can place the pork under the broiler briefly for a little more char.
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13
Meanwhile, make the bossam sauce by mixing all of the ingredients together well in a small bowl.
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14
Set aside.
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15
Once the pork belly is nicely caramelized on top, let rest for 15 minutes in a warm place.
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16
Then transfer the pork to a cutting board and thinly slice into two-bite pieces.
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17
Serve the pork with the rice, lettuce leaves, bossam sauce, and pickled radish.
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18
Try eating the pork in this way: Place a lettuce leaf in your hand.
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19
Scoop in a spoonful of rice, top with smear of sauce, piece of pork, and finish with some pickled radish.
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20
Wrap it all up together and take a bite.
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21
Youll love it.
