Kimchi Season Special! Perfectly Tender and Odor-Free Pork Boiled Belly Recipe
Kimchi Season Special! Perfectly Tender and Odor-Free Pork Boiled Belly Recipe
Kimchi Season Essential! How to Boil Pork Boiled Belly Tender and Without Odor
A must-have dish during kimchi season, pork boiled belly! We’ve included tips on how to boil pork tender and without any gamey smell, perfect to enjoy with kimchi and fresh oysters. A bite of this warm, succulent pork will make your kimchi taste even better.
Main Ingredients- Pork Neck (about 600g)
- Kimchi 5 stalks (Napa cabbage kimchi)
- Oysters 200g
Cooking Instructions
Step 1
First, rinse the pork neck under cold water. In a pot, place the pork along with 1 tablespoon of doenjang, 1 tablespoon of instant coffee, 1 teaspoon of whole peppercorns, 2 bay leaves, 5 whole garlic cloves, 1 piece of sliced ginger, 1 leek stalk, and enough water to completely submerge the pork. If the water level is too low, you can add more later. Start by boiling over high heat for 10 minutes to allow the flavors to infuse, then reduce the heat to medium-low and simmer for 30 to 40 minutes until tender. Adjust the cooking time based on the thickness of the pork. I cooked my thick neck cut for an additional 50 minutes to an hour. You’ll know it’s done when a skewer inserted into the thickest part comes out with no pink juices.
Step 2
While the pork is boiling, it’s time to prepare the fresh oysters. Gently rinse the oysters in lightly salted water. Be careful not to break them as you softly agitate them, rinsing them 3 to 4 times until the water runs clear. Drain the rinsed oysters in a colander.
Step 3
Prepare the kimchi by cutting it into bite-sized pieces. Place 3 to 5 oysters on top of the prepared kimchi and roll it up, wrapping the oysters. Gently tuck in the ends of the kimchi to secure the oysters and form neat rolls. This preparation makes it easy to enjoy with the boiled pork. You can then cut these rolls in half for a neater presentation.
Step 4
Once the pork is sufficiently cooked, check the remaining broth in the pot. It should have reduced slightly. Pierce the boiled pork with a fork or skewer; if it goes in smoothly, it’s ready. Carefully remove the pork from the pot and let it cool slightly. Avoid slicing it immediately while it’s piping hot, as it might fall apart. A brief cooling period will help maintain its shape.
Step 5
Slice the slightly cooled boiled pork into your preferred thickness and arrange it attractively on a serving plate. Slicing it a bit thicker will give it a better texture and make it more enjoyable to eat. Complete your feast by serving this warmly boiled pork with the prepared kimchi and oysters!
