This dish was inspired by a popular Korean dish, bossam, which I love. In bossam, boiled pork belly block is sliced and served with condiments, and you can make a wrap with a napa cabbage leaf. In my version, I start with a pork shoulder block and marinade it with Moshio (seaweed sea salt) for overnight to a full day. If you don’t have moshio, you can use other kind sea salt, but moshio really makes the flavor so rich and complex, and also tenderize the meat very well. The meat is, then, steamed in donabe, and sliced to serve with lettuce leaves and condiments. You can make it with pork belly, too.
This dish is so simple to make and is also real fun dish to share at a table. All you have to do for cooking is simply put a block of salt-marinated pork shoulder in the Mushi Nabe, and steam for about 30 minutes or until done. When you are entertaining guests, you can pre-cook the meat in advance, and just reheat in the donabe before service. If you slice the meat in front of the guests, it will bring out more excitement. Then, at the table, you can have lettuce and condiments ready, and everybody can make his/ her own wraps. The meat is so tender and flavorful, and it’s pretty hard to stop eating once you start.
EquipmentMushi Nabe (Large)
You can also make it in Bistro Mushi Nabe or other sizes of Mushi Nabe. Cook in batches or adjust the recipe amount accordingly.
Servings4 - 6
- 1 1/2 pounds (750 g) pork shoulder block
- 1 tablespoon Amabito no Moshio or other sea salt
- 3 negi (Japanese onion; can substitute with about 6 green onions), green top and white bottom part separated, and the bottom part cut into thin long slices
- 1 medium (about 14 oz/ 400 g) satsuma-imo (Japanese sweet potato)
- 1 head red leaf lettuce
- Radishes, thinly-sliced, for serving
- Cilantro, for serving
- Yuzu-kosho, for serving
- Korean-style Spicy Miso Condiment, for serving
- Marinade the pork shoulder all over with the salt. Wrap in paper towel and store in a resealable plastic bag. Let it marinade in the refrigerator for overnight to a full day.
- Take the meat out and rinse in cold water. Pat it dry and cut into 2 – 3.
- Cut the satsuma-imo crosswise into 1/2″ (1.2 cm) thick. Soak in cold water until ready to cook. Drain.
- Get Mushi Nabe ready according to the basic donabe steaming instructions. Place the green part of the negi on the steam grate, and arrange the pork pieces on top of the negi.
- Cover with lid, and steam over medium to medium-high heat for about 30 minutes or until clear juice comes out if a skewer is inserted to the center of the meat.
- Arrange the satsuma-imo slices around the meat, and continue to cook until the satsuma-imo is cooked through (about 8 – 10 minutes). Turn off the heat, and let it rest for 10 minutes.
- Remove the meat from the Mushi Nabe, and cut into relatively thin slices. Arrange the sliced meat back in the donabe, and serve at the table with the vegetables and condiments.
- To enjoy, take a piece of lettuce and wrap a piece (or two) of the meat with your choice(s) of condiments. For the satsuma-imo, enjoy on the side dish with condiments.
Arrange the pork in Mushi Nabe and steam until done.
After about 30 minutes, the meat is nicely jiggly.
Satsuma-imo is added cooked further with the meat.
Slice the meat and enjoy.
Really great with the condiments!