Perfect Bossam (Boiled Pork Belly): Baek Jong-won’s Foolproof Recipe
Baek Jong-won’s Signature Boiled Pork Belly Recipe
After making some fresh kimchi, I felt like having some delicious Boiled Pork Belly (Bossam). I decided to try making it using Baek Jong-won’s recipe, and it turned out wonderfully! This recipe guarantees a tender, flavorful Bossam with no gamey odors. Perfect to enjoy with crisp kimchi!
Main Ingredients
- Pork Belly 800g (recommended for best results)
- 1 large Onion
- 2 Green Onions (Scallions)
Seasoning for Odor Removal & Flavor Enhancement (Baek Jong-won’s Special Blend)
- 1 Tbsp Minced Garlic
- 3 Bay Leaves
- 2 packets Instant Coffee
- 1/3 Tbsp Whole Peppercorns
- 2 Tbsp Doenjang (Fermented Soybean Paste)
- 1 piece Ginger (thumb-sized)
- 5 Tbsp Cheongju (or Mirin/Rice Wine)
- 4 Tbsp Soy Sauce
- 10g Rosemary (dried or fresh)
- 5 Tbsp Soju (or Cooking Wine)
- 1 Tbsp Minced Garlic
- 3 Bay Leaves
- 2 packets Instant Coffee
- 1/3 Tbsp Whole Peppercorns
- 2 Tbsp Doenjang (Fermented Soybean Paste)
- 1 piece Ginger (thumb-sized)
- 5 Tbsp Cheongju (or Mirin/Rice Wine)
- 4 Tbsp Soy Sauce
- 10g Rosemary (dried or fresh)
- 5 Tbsp Soju (or Cooking Wine)
Cooking Instructions
Step 1
1. Choose the pork belly for the best flavor. To ensure even cooking throughout, it’s best to cut the pork belly into about three large pieces. Cooking it whole can sometimes result in the center not being fully cooked.
Step 2
2. You don’t need to soak the pork to remove blood before boiling. Simply add about 1.5 liters of water to the pot and place the pork in it. Skipping the soaking step helps retain the meat’s juices, making it more succulent.
Step 3
3. Now, add the ingredients to the pot in order to remove any gamey odor and add flavor. Include 2 Tbsp Doenjang, 5 Tbsp Cheongju, 2 packets of instant coffee, 3 bay leaves, and 5 Tbsp of Soju, which is excellent for eliminating odors. These ingredients will work together to create a clean, pleasant flavor.
Step 4
4. Baek Jong-won’s recipe uniquely incorporates ‘instant coffee’. This not only gives the boiled pork a beautiful color but also deepens its flavor and effectively tackles any unwanted smells. It’s a surprising ingredient that holds the secret to its deliciousness!
Step 5
5. Roughly chop the green onions and cut the onion in half. Add these along with the piece of ginger to the pot. These aromatic vegetables will infuse the pork with a wonderful flavor as they cook together.
Step 6
6. Bay leaves are key to removing any gamey smell from the pork. They also impart a subtle, pleasant aroma that enhances the texture and overall taste of the dish. Don’t forget to add them!
Step 7
7. If you have whole garlic cloves, adding about 8 would be great. If not, 1 Tbsp of minced garlic is a good substitute. The mild pungency of garlic complements the pork beautifully.
Step 8
8. Cover the pot and boil for 10 minutes over high heat, then reduce the heat to medium-low and simmer for another 20 minutes, for a total of 30 minutes. If using a pressure cooker, about 15 minutes will suffice. It’s important to bring it to a boil on high heat initially, then lower the heat to cook gently. This ensures the meat becomes tender all the way through.
Step 9
9. The perfectly boiled pork will have a lovely brown color. Once cooked, don’t remove it immediately. Let it rest in the pot for about 20 minutes to cool slightly. This resting period allows the juices to redistribute within the meat, resulting in a more moist and tender final product.
Step 10
10. Slice the cooled pork into bite-sized pieces. Aim for a thickness that is neither too thin nor too thick, to best enjoy both the texture and flavor. Arrange the slices neatly on a large serving plate for a beautiful presentation. Enjoy your delicious Bossam with fresh kimchi, salted shrimp (saeujeot), or ssamjang!
