Tender Pork Belly & Shoulder Boiled in Black Beer and Soybean Paste
#PorkBoiled #BlackBeerBoiledPork #SoybeanPasteBoiledPork #KimchiPairing #HomeCookingRecipe #BossamRecipe
Imagine perfectly fermented kimchi filling, aged kimchi, and crisp fresh kimchi salad served alongside. The ideal companion for such a delightful spread is undoubtedly tender, succulent boiled pork. While I usually prepare boiled pork with just soybean paste, this time, I’ve elevated it by incorporating leftover black beer, infusing it with a richer, more complex flavor. The subtle notes of black beer and the savory depth of soybean paste work harmoniously to eliminate any porky odor, resulting in a moist and exceptionally tender bite that is simply divine. Using pork shoulder and belly, I’ll show you how to easily make this delicious boiled pork at home.
Boiled Pork Ingredients- Pork Belly for boiling, 500g
- Pork Shoulder for boiling, 500g
- Soybean Paste (Doenjang), 2 Tbsp
- Black Beer, 500ml (bottle or can)
- Garlic, thinly sliced, a few slices
- Gochujang (Korean chili paste), 1 Tbsp (optional, for enhanced flavor)
Cooking Instructions
Step 1
In a large pot, begin by adding the 500ml of black beer and 2 Tbsp of soybean paste. The black beer’s subtle bitterness and rich aroma effectively help to tenderize the pork and remove any gamey odors. Soybean paste adds a savory depth and contributes to the meat’s tenderness. (Optionally, you can add 1 Tbsp of Gochujang for an even deeper flavor profile.)
Step 2
Prepare 500g of pork shoulder and 500g of pork belly, specifically cut for boiling. While the amount might seem substantial in the image, it will reduce significantly once boiled. Lightly rinse the pork pieces under cold water.
Step 3
For the pork shoulder, trimming away any excess fat beforehand will result in a cleaner tasting boiled pork. The pork belly can be used as is. Place the prepared pork pieces into the pot containing the black beer and soybean paste mixture. Adding a few slices of garlic at this stage will further enhance the aroma and reduce any unwanted smells.
Step 4
Pour enough water into the pot to completely submerge the pork, ensuring it’s covered by at least an inch of liquid. Cover the pot with a lid and bring it to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer gently for about 2 hours. Skim off any impurities that rise to the surface during cooking for a clearer broth and cleaner tasting meat.
Step 5
After 2 hours, your delicious boiled pork shoulder and belly will be ready. You can test for doneness by piercing the meat with a chopstick; if it slides in easily and no pink liquid emerges, it’s perfectly cooked. Now, it’s time to slice the pork into bite-sized pieces. Aim for a moderate thickness, as slicing it too thinly might make it less enjoyable to chew.
Step 6
It’s important to keep the sliced boiled pork warm. Arrange the slices neatly in a double boiler or a warming container. Gently rewarm them just before serving and present them with your kimchi filling, aged kimchi, and fresh kimchi salad for a complete and satisfying meal. Enjoy this wonderfully tender boiled pork, infused with the delightful flavors of black beer and soybean paste!
