Tender and Juicy Pork Belly Bossam Recipe
Homemade Pork Belly Bossam (Boiled Pork) Using Frozen Pork Belly
I made this delicious pork belly bossam using 2 pounds of frozen pork belly, and my family absolutely loved it! It’s a perfect dish for gatherings or a special family meal.
Main Ingredients- Pork Belly 2 pounds (approx. 1.2 kg)
Aromatics for Removing Odor- Doenjang (Fermented Soybean Paste) 2 Tbsp
- Bay Leaves 5 pcs
- Whole Peppercorns 1 handful (approx. 15-20)
- Ginger 1 piece (thumb-sized)
- Onion 1 (washed thoroughly with skin on, halved)
- Leek Roots approx. 10 (washed thoroughly under running water)
- Scallion (Green Onion) 1 stalk (cut into large pieces)
- Whole Garlic Cloves 7 pcs (with skin)
- Instant Coffee Mix 1 packet (regular, unsweetened)
- Doenjang (Fermented Soybean Paste) 2 Tbsp
- Bay Leaves 5 pcs
- Whole Peppercorns 1 handful (approx. 15-20)
- Ginger 1 piece (thumb-sized)
- Onion 1 (washed thoroughly with skin on, halved)
- Leek Roots approx. 10 (washed thoroughly under running water)
- Scallion (Green Onion) 1 stalk (cut into large pieces)
- Whole Garlic Cloves 7 pcs (with skin)
- Instant Coffee Mix 1 packet (regular, unsweetened)
Cooking Instructions
Step 1
First, if you’re using frozen pork belly, make sure to thaw it completely. Fill a pot with enough water to fully submerge the pork belly. Cut the pork belly into pieces that will fit into the pot and add them. It’s easier to slice the bossam if you boil it in manageable pieces rather than one large chunk.
Step 2
Now, add all the aromatics and vegetables for removing odor to the pot. Include the doenjang, bay leaves, whole peppercorns, ginger, onion, leek roots, roughly chopped scallion, and whole garlic cloves. Bring the water to a rolling boil over high heat. Once boiling, stir in the instant coffee mix packet. Coffee not only helps eliminate gamey odors but also enhances the color of the meat. Reduce the heat to medium, cover the pot, and simmer gently for 40 to 50 minutes.
Step 3
After simmering for about 50 minutes, the pork belly should be tender and cooked through. You can test for doneness by piercing it with a chopstick; if it goes in smoothly and no pink liquid emerges, it’s ready. If you prefer it even more tender, you can extend the cooking time slightly.
Step 4
Carefully remove the cooked pork belly bossam from the pot. Let it rest for about 5 to 10 minutes to allow some of the steam to escape. It’s important to let it cool slightly before slicing, as it can fall apart if sliced while piping hot.
Step 5
Once the pork belly has cooled sufficiently, slice it into bite-sized pieces, about 0.5 cm thick. Resting the meat before slicing helps maintain its shape and ensures neat cuts. Serve warm with kimchi, ssamjang (dipping sauce), and sliced garlic. Enjoy your delicious homemade bossam!
