Ssamhwacha-Infused Pork Belly Boiled
Pork Belly Boiled with Ssamhwacha: Aromatic and Tender Delight
Experience the exquisite flavor of pork belly infused with the essence of Ssamhwacha, a traditional Korean herbal tea. This recipe transforms simple pork into a culinary masterpiece with a captivating aroma and incredibly tender texture. Perfect for special occasions or a comforting meal, it effectively removes any gamey odors while enhancing the meat’s natural succulence. Elevate your dining table with this delightful dish, complemented by various pickles and seasoned herbs.
Ingredients
- 2 packs Ssamhwacha (Korean traditional herbal tea)
- 2 cups water (approx. 400ml)
- 1 pack pork front leg (approx. 500g)
- 1 handful whole garlic cloves (approx. 10-15 cloves)
Cooking Instructions
Step 1
First, gather your ingredients for the pork belly boil. Lightly rinse the pork front leg under running water. Peel the whole garlic cloves. You can add an extra pack of Ssamhwacha if you prefer a stronger herbal flavor. Adjust the amount of water based on the Ssamhwacha used.
Step 2
Place the prepared pork and whole garlic cloves into a pressure cooker. Using a pressure cooker will ensure the pork becomes exceptionally tender and significantly reduce cooking time.
Step 3
Pour the 2 packs of Ssamhwacha and 2 cups of water into the pressure cooker. The herbal notes from the Ssamhwacha will gently permeate the pork, eliminating any unwanted odors and imparting a unique, sophisticated flavor.
Step 4
Close the lid of the pressure cooker and bring it to a boil over high heat. Once the pressure valve starts to whistle (indicating pressure has built up), reduce the heat to medium and let it cook for about 15 minutes. After 15 minutes, turn off the heat and allow the pressure to release naturally, letting the pork steam and rest. This process will result in a delicious pork belly boil infused with the fragrant aroma of Ssamhwacha.
Step 5
Carefully remove the cooked pork belly from the pressure cooker and transfer it to a wide plate or cutting board. It’s best to let it cool slightly for a few minutes before slicing. Slicing while piping hot can cause the meat to crumble, so a gentle cooling period will help maintain its structure.
Step 6
Slice the slightly cooled pork belly into bite-sized pieces. You’ll notice that any porky odor has vanished, replaced by a subtle herbal fragrance. The meat will be delightfully chewy yet tender.
Step 7
Serve this aromatic Ssamhwacha-infused pork belly with a selection of various Korean pickles (jangajji) and a refreshing seasoned stonecrop salad (dolnamul muchim) for a visually appealing and satisfying meal. Enjoy a healthy and delicious dining experience!
