Bo Ssam (보쌈) - Boiled Pork

This is without a doubt one of my favorite meals in Korea.  Cooked correctly, the meat is moist, tender, and full of flavor.  It's also an excellent introduction to Korean cooking for the Western palate, since it's not spicy at all.  Delicious!

Ingredients (4 servings)
1 kg pork belly*

To boil with meat:
1 big leek
1/2 onion
8 cloves garlic (whole)
2 spoons doenjang (된장)
2 spoons sugar
7 spoons soju
1 small spoon whole black peppercorns
1 spoon coarse-grain salt

Steps:

1. Soak pork in cold water for 1 hour to remove blood.  Change water after 30 mins.
2. Put meat, boiling stuff into a big pot of cold water.  Heat on high until it starts to boil.  Turn to medium for 5 minutes.  Reduce to low, simmer for 50 minutes.
3. Meat is finished when you can poke it with a chopstick and no blood runs out.  Remove meat from the broth, let it cool, then slice it 0.4cm thick.
4. Serve by making wraps with lettuce, ssamjang, sliced garlic, and Bossam Kimchi.

Notes:
* If you want something a little less fatty, try the pork shoulder, or even the tenderloin.  Whatever you use, you want a whole slab of meat to boil.
- We also have made sandwiches with the sliced meat.  To be sure, when served this way, the dish is in no way Korean.