Aromatic Boiled Pork Belly with Hwangqi Decoction
How to Perfectly Boil Pork Belly with Hwangqi Decoction – A Delicious Boiled Pork Recipe (Boiling Time, Korean Herb-Infused Bossam)
Enjoy this bossam (boiled pork wraps) infused with the subtle, herbal aroma of Hwangqi decoction, resulting in incredibly tender and flavorful pork. It’s a perfect dish for special occasions or a delightful home-cooked meal.
Ingredients- 800g Pork Shoulder or Belly (suitable cut for boiling)
- 1 bottle Hwangqi Decoction (approx. 200ml, ginger-infused type recommended for stronger flavor)
- A small bunch of green onion roots or leek roots (for deodorizing)
- 2-3 Bay leaves
- 1 tsp Whole peppercorns
- 1.2L Water (enough to fully submerge the pork)
Cooking Instructions
Step 1
You can use any type of Hwangqi decoction, but using ‘Ginger Hwangqi Decoction’ is recommended as it contains ginger, offering a richer and deeper flavor profile. Have your 1-bottle of Hwangqi decoction ready.
Step 2
Gently rinse the fresh pork shoulder or belly under running water. Then, using paper towels, carefully pat and press to remove any surface blood. Removing blood thoroughly is key to preventing any gamey odors and achieving a clean taste.
Step 3
If the piece of pork is very large, it’s best to cut it in half. This ensures it cooks evenly in the pot. However, avoid cutting it too small, as it might break apart during boiling. Aim for a manageable size.
Step 4
Place the prepared pork into a large pot. Pour in approximately 1.2L of water, ensuring the pork is fully submerged. Now, pour in the entire bottle of Hwangqi decoction.
Step 5
To effectively eliminate any porky smell, add aromatics. Toss in the washed green onion roots (or the white parts of leeks), 2-3 bay leaves, and a teaspoon of whole peppercorns. These ingredients will meld together to enhance the overall flavor of the boiled pork.
Step 6
It’s crucial to start boiling the pork in cold water. Bring the water to a boil over high heat for 30 minutes, then reduce the heat to medium and continue boiling for another 20 minutes. After a total of 50 minutes of boiling, turn off the heat and let the pork rest (steam) for 10 minutes. This resting period allows the pork to become incredibly moist and tender throughout.
Step 7
To check if the pork is cooked, insert a chopstick into the thickest part. Carefully pull the chopstick out.
Step 8
If no pink liquid or blood comes out with the chopstick, the pork is perfectly cooked. If you see any slight pinkness, boil it for an additional 5 minutes.
Step 9
Finally, slice the boiled pork into serving pieces. As it will be very hot, avoid using your hands. Instead, use tongs to hold the pork firmly in place. Slice it using a sawing motion, similar to cutting bread, for neat and clean pieces.
