10.256 Scallion-Steamed Bossam with Buchu Kimchi in Romaine Wraps

10.256

18 (Wed) September 2019

Scallion-Steamed Bossam with Buchu Kimchi in Romaine Wraps

4.0

by me

at home

-Dasmariñas Village, Makati, Manila, Philippines-

with the Family

W had ordered scallions from the Ajumma Network – one order turning out to be about 30 kg – so I’ve been making things that require lots of scallions.

Recalling my old recipe for bossam, which is steamed in a bed of scallions (see 2.222 Bossam with Mumalaengi and Napa Cabbage).  Works like a charm, every time.

This time, hoping to improve upon the texture – the pork belly comes out rather soft after the steaming – I seared the slab on all four sides to get a bit of crust – also added color.

Topped with homemade buchu kimchi (see 7.143 Buchu Kimchi), which provided a  spicy-salty contrast to the richness of the pork, and wrapped in refreshingly crunchy romaine lettuce – what an exquisite dish, if I may say so myself.

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