Pork Bossam Apple Mustard Salad
Bossam apple mustard salad arranges thinly sliced boiled pork belly over shredded cabbage and cucumber, then dresses the plate with crisp apple slices and a sharp mustard vinaigrette. Chilling the boiled pork before slicing firms the fat cap and yields clean, even cuts. Cabbage and cucumber provide a crunchy base that contrasts with the soft, fatty pork, and the apple introduces a fruit sweetness that lifts the plate. Korean hot mustard dissolved into a soy-vinegar dressing sends a nasal heat through each bite that cuts the richness, and perilla leaves layered underneath suppress any residual pork aroma with their herbal fragrance.
Adjust Servings
Instructions
- 1
Slice bossam pork thinly and warm in a dry pan for 1 minute to refresh aroma.
- 2
Shred cabbage and perilla, slice cucumber into half-moons, and briefly soak apple slices in vinegar water.
- 3
Whisk mustard, vinegar, syrup, salt, and pepper to make the dressing.
- 4
Toss vegetables and apple with half the dressing first.
- 5
Add pork and toss once more with the remaining dressing.
- 6
Plate with height and serve immediately before texture softens.
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