Ultimate Tender Pork Belly: Yogurt Boiled Pork & Ssamjang Recipe
Chef Chan’s Highly Acclaimed! Sweet & Chewy Yogurt Pork Belly
Chef Chan has done it again with another incredible recipe! This ‘Yogurt Pork Belly’ masterfully eliminates any gamey odors while making the meat exceptionally tender. The yogurt not only tackles any unwanted smells but also ensures a moist and chewy texture. We’ll even share the secret to making a delicious ssamjang (dipping sauce) to accompany it perfectly! Get ready for a fantastic pork belly feast.
Pork Belly Ingredients- 1.2kg whole pork belly
- 400ml water
- 15 bottles of plain yogurt (approx. 1.5L)
- 260ml soy sauce
Chef Chan’s Special Ssamjang- 1.5 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp gochujang (red chili paste)
- 1 Tbsp minced garlic
- 1/2 white part of a leek (finely minced or thinly sliced)
- 1/4 onion (very finely minced)
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
- 1.5 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp gochujang (red chili paste)
- 1 Tbsp minced garlic
- 1/2 white part of a leek (finely minced or thinly sliced)
- 1/4 onion (very finely minced)
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
In a large pot, combine 400ml of water, 15 bottles of plain yogurt, and 260ml of soy sauce. Ensure there’s enough liquid to submerge the whole pork belly. The yogurt is key to tenderizing the meat and removing any unpleasant odors.
Step 2
Bring the mixture to a rolling boil over high heat with the lid off. Once boiling vigorously, reduce the heat to medium. Cover the pot and simmer gently for about 40 minutes, or until the pork belly is cooked through. You can check for doneness by inserting a chopstick; if it comes out clean without any pink juices, it’s ready.
Step 3
While the pork belly is cooking, prepare the ssamjang ingredients. Finely mince 1/4 of an onion. Minced onion adds a wonderful depth of flavor and texture to the dipping sauce.
Step 4
Wash the white part of 1/2 a leek and prepare it. Slice it lengthwise into four strips, then thinly slice them crosswise. This preparation method ensures the leek’s fragrant aroma infuses well into the ssamjang.
Step 5
In a small bowl, combine 1.5 Tbsp doenjang, 1 Tbsp gochujang, 1 Tbsp minced garlic, the prepared minced onion, sliced leek, 1 Tbsp sesame oil, and a pinch of toasted sesame seeds. Mix everything thoroughly with a spoon until well combined. Your delicious Chef Chan’s Ssamjang is ready!
Step 6
Once the pork belly is cooked, carefully remove it from the pot and let it rest for a few minutes before slicing it into bite-sized pieces. Serve the warm pork belly slices with the special homemade ssamjang and fresh lettuce wraps for an unforgettable meal.
