Super Simple & Tender Pork Belly Bossam
Super Simple & Tender Pork Belly Bossam
Really Easy [Pork Belly Bossam] Recipe: The Perfect Blend of Tenderness and Flavor
Hello everyone! This is Egeupsik. Today, we’re making Bossam with pork belly. This recipe uses super simple ingredients and is incredibly easy to make, so follow along and give it a try!
Main Ingredients (Serves 60)- 5kg Spanish Pork Belly
- 1.5kg Doenjang (Fermented Soybean Paste)
- 2 Onions
- 2 Scallions
Aromatics (Optional)- 100g Instant Coffee
- 20 whole Peppercorns
- 5 Bay Leaves
- 100g Instant Coffee
- 20 whole Peppercorns
- 5 Bay Leaves
Cooking Instructions
Step 1
Start with fresh Spanish pork belly. The best way to prepare it is to thaw it gradually by moving it from the freezer to the refrigerator the day before. Once thawed, rinse the pork belly lightly under cold running water to remove any blood. Removing the blood thoroughly will help ensure your Bossam is free of any gamey odors and has a clean taste.
Step 2
In a large, deep pot, add enough water to generously cover the pork belly and bring it to a rolling boil. Once the water is boiling, add the doenjang, the prepared scallions (cut into large pieces), onions (halved), whole peppercorns, bay leaves, and instant coffee. Adding these aromatics helps to eliminate any porky smell and enhances the overall flavor. Carefully place the pork belly into the boiling water. Cook over high heat for 30 minutes, then reduce to medium heat and cook for another 30 minutes. After cooking, turn off the heat and let it rest (steam) for about 10 minutes. Before resting, taste the broth; if it’s too bland, add a little salt to your preference before letting it rest. The resting period is crucial for making the meat incredibly moist and tender.
Step 3
Slice the well-cooked Bossam into your desired serving portions, and your delicious pork belly Bossam is ready! Enjoy it with warm ssamjang, saewoojeot (salted fermented shrimp), and fresh lettuce wraps for the ultimate culinary experience.
