Possam

Ingredients:

Pork belly

• 1/4 cup doenjang (Korean fermented soybean paste) or miso
• 1 teaspoon black peppercorns
• 3 cloves of garlic
• 5 cm kombu
• 1 small yellow onion, halved
• 2 pieces of pork belly, 450 g each, skinless

Cabbage

• 1 small head of Chinese cabbage, cut lengthwise into 4 pieces

Daikon kimchi

• 1 small daikon, peeled
• 2 tbsp gochugaru (Korean chili pepper)
• 1 tbsp fish sauce
• 1.5 tsp mirin
• 1.5 tsp chopped garlic
• 0.5 tsp sugar
• 0.5 tsp grated ginger
• 2 green onions, thinly sliced

Dipping sauce (samdyan)

• 2 tablespoons doenjang (Korean fermented soybean paste) or miso
• 2 tablespoons gochujang (Korean red pepper paste)
• 1 tbsp dark sesame oil
• 1.5 tsp chopped garlic
• 0.5 tsp sugar

Crispy garlic

• 1/4 cup vegetable oil
• 10 cloves garlic, thinly sliced
• 1 head Boston lettuce, for serving

Preparation:

1. Pork belly:
   
   Combine the doenjang, peppercorns, garlic, kombu, onion, and 3 quarts of water in a large saucepan and bring to a boil. Add the pork belly and return to a simmer. Cover and reduce heat. Simmer until the pork belly is tender but still falling apart, about 1.5 hours.
2. Cabbage:
   
   Meanwhile, in a large bowl, combine 1/4 cup salt and 3 cups warm water and stir until completely dissolved. Place the cabbage in the salted water and place another heavy bowl on top to completely submerge the cabbage. Let it sit, turning every 10 minutes, until the cabbage leaves are slightly tender to the touch, about 30 minutes.
3. Rinse the cabbage, pat dry, and set aside. The cabbage will become slightly more tender with a pleasant salty flavor.
4. Daikon kimchi:
   
   Cut the daikon in half crosswise. Slice each half into 0.5 cm thick slices, then cut each slice into strips. Mix the daikon in a small bowl with 1 tablespoon of salt and let sit for 10 minutes. Stir and let sit for another 10 minutes. Rinse the daikon to remove all the salt. Pat dry with paper towels.
5. In a medium bowl, combine the gochugaru, fish sauce, mirin, garlic, sugar, ginger, and green onions, then stir in the daikon, coating well. Transfer to a serving platter and set aside.
6. Dipping sauce (samdyan):
   
   Combine the doenjang, gochujang, sesame oil, garlic, and sugar in a small bowl and mix well. Transfer to a serving platter and set aside.
   
   Crispy garlic:
   
   In a small saucepan, heat the vegetable oil over medium-high heat until shimmering. Add the garlic and cook until lightly golden, about 4 minutes. Remove the garlic with a slotted spoon and transfer to a paper towel to drain. Sprinkle with a pinch of salt and let cool.
7. When the pork belly is done, remove it from the pan and let it cool for a few minutes. Slice into 0.5 cm thick slices. Carefully arrange the pork belly, cabbage, and lettuce leaves on a large serving platter. Serve with daikon kimchi, sauce, and crispy garlic.
8. Place a slice of brisket in the center of a lettuce or cabbage leaf, top with daikon, sauce, and garlic chips. Wrap the filling in the leaf and eat.