Bo ssam (보쌈, 褓 -) is an ancient Korean dish. It is part of the anju, that is, those Korean dishes are accompanied by alcohol. This dish includes pork bacon cut into slices and eaten as a roll in the lettuce or perilla leaf. In Korea it is served together with numerous side dishes; it is also perfect with wild or side rice and dobu-jorim. To make the bo ssam you can use a piece of whole pork belly and then cut it into slices before serving. This dish should be prepared one day in advance. INGREDIENTS 1 piece of pork belly without bone or already sliced 1/2 onion cut into large slices 1/4 of red apple 1 spring onion 1 clove of garlic 1 piece of finely chopped ginger salt ground black pepper 2 tbsp doenjang (Korean fermented soybean paste) 2 tablespoons of soy sauce 1 tablespoon of mirin PREPARATION - Rinse the pork belly under cold running water. Dab with kitchen paper and keep aside. - Put the spring onion, onion, apple, garlic, ginger, doenjang, soy sauce, mirin, black pepper and salt in a large saucepan. Add 1 liter of water and bring to the boil. - Add the bacon, lower the heat and continue cooking for 30 minutes. - Take out the meat and dry it with kitchen paper. Arrange the meat on a plate and put it in the refrigerator to dry it overnight. - The next day, pre-heat the oven to 200 ° C. - Remove the meat from the refrigerator, salt it on the surface and place it on an oven rack. - In the lower shelf of the oven, place a pan filled with water, over which you will put the meat to cook for about 10 minutes if you use the sliced bacon, otherwise 20 minutes if you use the bacon piece: in the latter case, after 20 minutes, grill it on the surface for 10 minutes. - Leave the meat to rest out of the oven once cooked for 5 minutes. - Serve in slices together with lettuce and / or perilla leaves, steamed side rice and banchan.