Tender & Flavorful Boiled Pork Belly (Bossam) Recipe
How to Boil Pork Belly for Bossam Without Any Gamey Smell
Introducing an incredibly easy Bossam recipe that even beginner cooks can master! This method effectively removes any porky odor while ensuring the meat remains incredibly tender and juicy. Simply boil it to perfection. For an extra special treat, serve it with Kimchi, and your meal will be elevated to a whole new level. Make this delicious and moist boiled pork at home for a truly satisfying dining experience!
Essential Ingredients
- 1kg Pork Belly or Pork Shoulder (a thick slab)
- 2.5L Water
- 2 Tbsp Doenjang (Korean fermented soybean paste)
Cooking Instructions
Step 1
First, prepare 1kg of pork belly or pork shoulder. Using a thick slab of meat is key to keeping the boiled pork moist and tender. Lightly rinse the pork under cold water, then pat it thoroughly dry with paper towels to remove any excess blood. This step is crucial for a clean flavor and to eliminate any gamey odor.
Step 2
Next, prepare the aromatics that will infuse the pork with wonderful fragrance. Cut the onion into large wedges. Chop the leek into roughly 5cm pieces. You can use whole garlic cloves or minced garlic; both will impart great flavor. Slice the ginger thinly or mince it. Gather the whole black peppercorns and bay leaves. Also, have 1 cup of soju (or rice wine) ready.
Step 3
Now, get ready to boil the pork. In a large pot, pour in 2.5L of water. Dissolve 2 tablespoons of doenjang (Korean soybean paste) in the water. Doenjang is excellent for removing pork odor and adds a subtle savory depth. Add the prepared onion, leek, garlic, ginger, whole black peppercorns, bay leaves, and soju to the pot. Bring the water to a boil over high heat, then let it simmer for about 5 minutes to allow the aromatics to infuse the water.
Step 4
Once the aromatic water is boiling, carefully place the pork slab into the pot. Ensure the pork is submerged in the water. Bring it back to a rolling boil over high heat, then reduce the heat to medium. Let it simmer for 30 minutes. During this time, you can flip the pork once or twice to ensure it cooks evenly and absorbs the flavors thoroughly.
Step 5
After 30 minutes of simmering, check for doneness by piercing the thickest part of the pork with a skewer or chopstick. If clear juices run out, the pork is cooked. If any pinkish liquid appears, continue to boil for a few more minutes. Once cooked, turn off the heat, cover the pot with a lid, and let the pork rest (steam) for 10 minutes. This resting period allows the moisture to redistribute within the meat, making it exceptionally tender and juicy. Carefully remove the pork from the pot, slice it into bite-sized pieces, and serve warm with your favorite kimchi, ssam vegetables, and dipping sauces. Enjoy!
