Pork belly bossam

Pork belly bossam

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  • 4
  • Easy
  • Dairy free
  • 30 minutes
  • 10 minutes
  • Ken Forrester Renegade 2019


  • 800 g – 1.2 kg pork belly roast, scored at 1 cm intervals
  • For the cooking liquid:
  • 4 T Woolworths miso paste
  • 1 t instant coffee (or whole coffee beans)
  • 1 bay leaf
  • 2 whole spring onions, including roots
  • 1 onion, quartered
  • 5 peppercorns
  • 2 T salt
  • water, to cover the meat
  • For the rice:
  • 150 g sushi rice
  • 1 cup water, plus 3 T
  • For the dipping sauce:
  • 4 T sesame oil
  • 4 t fine sea salt
  • For the quick kimchi:
  • 1 spring onion, thinly sliced diagonally and rinsed
  • ¼ onion, thinly sliced and rinsed
  • 1 apple, puréed
  • 1 t ginger, crushed
  • 1.5 t garlic, crushed
  • 1 T chilli powder (or paprika and peri-peri; the ratio depends on your preference)
  • 2 T fish sauce (for vegan, use salt to taste)
  • salt, to taste (about 1 t)
  • sugar, to taste (about 1 t)
  • ½ cabbage, thinly sliced
  • 1 T sesame seeds
  • leafy greens, for wrapping
  • mushrooms, whole garlic, sliced onion, Tenderstem broccoli, to braai with pork (optional)

Cooking Instructions

1. Place all the ingredients for the cooking liquid, the pork and just enough water to cover in a large saucepan.

2. Boil for 20 minutes over a medium heat. Turn the meat once or twice while cooking. If you wish, you can boil the pork ahead of time, drain the liquid and keep the pork in the fridge for a few of days before the braai.

3. Wash and drain the rice three times until the water is clear. Soak the rice in 2 cups water for 10 minutes. Cook according to package instructions.

4. To make the kimchi, mix all the ingredients except the cabbage and sesame seeds to make a paste. Add the thinly sliced cabbage, mix gently and sprinkle over the sesame seeds. Add extra fish sauce to taste if necessary.

5. Make a braai using Woolworths’ restaurant-grade charcoal. It’s quick to start and lasts well. While the fire is getting ready, slice the pork into 1 cm-thick pieces if you prefer your pork crispy and to cook faster. Place everything on a table right next to the braai.

6. Braai the veggies and meat for about 5 minutes. The Korean way to enjoy a braai is to eat the meat as it is ready, straight off the grill and add more meat onto the fire.

7. Place 1 leafy green in the palm of your hand, place a piece of pork quickly dipped in sesame oil salt, add some quick kimchi and make a wrap and put everything in your mouth; this is called a ssam in Korean. Between eating the wrapped pork, have some rice.

Find more pork recipes here.

Photograph: Toby Murphy
Production: Abigail Donnelly


Sepial Shim Recipe by: Sepial Shim
View all recipes

Korean-born chef Sepial Shim has become a firm favourite on the Cape Town restaurant scene with her eatery called Sepial’s Kitchen.

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