Modern Korean Bossam: Braised & Broiled Pork with Lettuce Wraps

Directions

1. 1
   Rub salt and pepper onto the pork tenderloin pieces. Substituting with other seasonings acceptable.
2. 2
   On a non-stick frying pan or Dutch oven, sear the pork tenderloin pieces until slightly charred. Due to the low fat content, using a small amount of oil or butter is recommended. Once braised, add enough water to cover the pork pieces and include all ingredients on the list.
3. 3
   Bring the pot to a rapid boil and then let simmer on medium-low heat for approximately 45~60 minutes. Replenish water as needed to keep the pork covered.
4. 4
   Remove the pork to a cutting board and let cool for 10 minutes. Meanwhile, either strain the brine with a clean cloth or use a strainer to remove cooked vegetables and fatty deposits.
5. 5
   For the sauce component, boil the remaining liquid and add a mixture of 1 tbsp cornstarch with cup of water. Stir in slowly to prevent clumping. Season with salt and pepper, if necessary, to taste. Set aside.
6. 6
   Thinly slice the meat according to preference and plate atop hot rice.
7. 7
   Garnish with the sauce and finely chopped green onions.
8. 8
   Serve hot with kimchi, ssamjang (a Korean wrap sauce), salted cabbage, lettuce leaves for wrapping, namul banchan, etc.