Boiled Pork Belly (Bossam) – Tender and Odor-Free
Boiled Pork Belly (Bossam) – Tender and Odor-Free
Boiled Pork Belly (Bossam) with All the Porky Odor Eliminated
A delightful boiled pork belly that pairs perfectly with freshly made kimchi (geotjeori).
Ingredients- Pork belly or pork shoulder, 3kg
- Herbal soup sachet for boiling pork (store-bought) 1 pack
- Licorice root 3 pieces
- Whole peppercorns 2 Tbsp
- Onions 2
- Green onions 2 stalks
- Ginger 1 knob (thumb-sized)
- Bay leaves 4
Seasoning for Odor Removal and Flavor- Homemade doenjang (soybean paste) 2 Tbsp
- Mirin (rice wine) 1/2 cup
- Black garlic 3 Tbsp
- Homemade doenjang (soybean paste) 2 Tbsp
- Mirin (rice wine) 1/2 cup
- Black garlic 3 Tbsp
Cooking Instructions
Step 1
Prepare the pork belly or shoulder for boiling. Soak the meat in cold water for at least 30 minutes to remove any blood. This crucial step will eliminate any gamey odor, ensuring a clean and delicious flavor for your bossam.
Step 2
In a large pot, add enough water to fully submerge the pork. Add the herbal soup sachet, doenjang (2 Tbsp), bay leaves (4), roughly chopped onions (2), licorice root (3 pieces), whole peppercorns (2 Tbsp), and green onions (2 stalks). Bring this mixture to a boil and let it simmer to allow the flavors from the herbal sachet to infuse into the water.
Step 3
Once the water is boiling, add the pork that has had its blood removed, black garlic (3 Tbsp, mashed), and mirin (1/2 cup). First, boil on high heat with the lid off for 30 minutes. Then, reduce the heat to medium, cover the pot, and continue to boil for another 30-40 minutes. Adjust the cooking time based on the thickness of your pork cuts.
Step 4
Occasionally, test the pork by piercing the thickest part with a chopstick or skewer. If clear juices run out, it’s done. Gently stir or flip the meat halfway through cooking to ensure even seasoning and cooking.
Step 5
When the pork is cooked through (no pinkness or blood when pierced), turn off the heat. Cover the pot and let the pork steam for 10 minutes. This resting period allows the juices to redistribute within the meat, resulting in a wonderfully moist and tender texture.
Step 6
After steaming, remove the pork from the pot and let it cool slightly. It’s best to slice the pork when it’s warm, not piping hot, to prevent it from falling apart. Slice into bite-sized pieces, about 1cm thick.
Step 7
Your juicy and tender boiled pork belly is now ready! It’s absolutely delicious when served with freshly made, crisp geotjeori (kimchi). This dish is perfect for special occasions or as a comforting meal at home.
