Mom’s Secret Recipe: Tender and Odorless Pork Neck Boiling
Mom’s Secret Recipe: Tender and Odorless Pork Neck Boiling
Boiling Pork Neck for Ultimate Tenderness with Coffee and Doenjang
Following my mom’s advice, I made pork neck bo ssam (boiled pork) using coffee and doenjang. This recipe shares her special method for a moist, tender result without any gamey smell. Enjoy this simple yet deeply flavorful dish!
Tender Boiled Pork Neck- Pork neck 400g
- Instant coffee granules 1 Tbsp (1 packet of KANU mini)
- Doenjang (Korean fermented soybean paste) 1 Tbsp
- Cooking wine (Mirin or Cheongju) 1 Tbsp
- Soup soy sauce 1 Tbsp
- Garlic cloves 5-6
- Green onion 1 stalk
- Whole peppercorns 1 Tbsp
- Bay leaves 1-2
Cooking Instructions
Step 1
First, prepare the star of your delicious boiled pork: 400g of pork neck. This recipe works perfectly even if you use up to 1 ‘geun’ (about 600g) of pork neck.
Step 2
In a pot, add about 1 liter of water. Stir in 1 Tbsp of doenjang, 1-2 bay leaves, and 1 Tbsp of instant coffee (or one packet of KANU mini). These ingredients are key to removing any pork odor and adding a deep, rich flavor. Mix well.
Step 3
Place the prepared pork neck into the pot. Bring the water to a boil over high heat. Starting on high heat helps to seal in the juices, ensuring the pork remains moist and tender.
Step 4
Once the water begins to boil, add the whole garlic cloves (5-6), the green onion stalk, and 1 Tbsp of whole peppercorns. Using whole garlic cloves allows their aroma to infuse better. If you only have minced garlic, 1 Tbsp will also work. For an extra layer of refreshing flavor, consider adding half an onion, sliced.
Step 5
Boil vigorously over high heat for about 20 minutes. Then, reduce the heat to medium or medium-high and continue to boil for another 40 minutes. Cooking for this duration ensures the pork is tender all the way through.
Step 6
While it’s boiling, you can add a little water if it reduces too much, but it’s perfectly fine if the water level drops by about one-third. This concentration can actually enhance the flavors.
Step 7
After boiling for a total of 50 to 60 minutes, remove the pot from the heat. Cover it and let it rest for about 10 minutes using residual heat. This resting period will make the pork even more tender and succulent.
Step 8
Once rested, take the boiled pork out and let it cool slightly. Slicing it while piping hot can cause it to fall apart, so allow it to cool just enough to handle. Slice into bite-sized pieces. Serve with saewoojeot (salted shrimp), ssamjang, pickled radish wraps, or your favorite condiments. Enjoy your delicious meal today!
