Keto Korean Pork Belly Lettuce Wraps (Bossam)

Ingredients

• 2 pounds Pork Belly
• 6 cups Water
• 1/2 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 1 head Lettuce Leaves
• 1/2 cup Ssamjang (Korean Dipping Sauce)
• 1/2 cup Kimchi
• 1 tablespoon Sesame Oil

Instructions

1. 1Place the 2 pounds of pork belly into a large heavy-bottomed pot. Add the 6 cups of water, 1/2 medium onion, 4 cloves of garlic, and 1 inch of ginger to the pot. Bring the water to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 60 minutes, or until the pork belly is fork-tender. The pork should feel soft when poked with a fork.
2. 2Carefully remove the 2 pounds of pork belly from the pot using tongs and place it on a clean cutting board. Allow the pork belly to cool for about 10 to 15 minutes, until it is safe to handle but still warm. Once cooled slightly, use a sharp knife to slice the pork belly thinly, about 1/4-inch thick.
3. 3While the pork belly is cooling, arrange the 1 head of lettuce leaves on a serving platter. Place the thinly sliced pork belly, 1/2 cup of kimchi, and 1/2 cup of ssamjang (Korean Dipping Sauce) in separate sections on the same platter or on smaller accompanying dishes.
4. 4To assemble, take one lettuce leaf. Place a slice of the cooked pork belly onto the lettuce leaf. Add a small amount of the 1/2 cup kimchi and a dollop of the 1/2 cup ssamjang sauce on top of the pork belly. You can also add a drizzle of the 1 tablespoon of sesame oil over the fillings if desired. Fold the lettuce leaf around the filling and eat immediately.

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