Tender and Juicy Pork Belly Bossam (Boiled Pork Belly)
Kimchi-Making Season’s Delight! The Perfect Way to Boil Pork Belly for Bossam – A Must-Have with Makgeolli
No Kimchi-making season is complete without boiled pork belly! I’ll share some great tips to make your pork belly boiled to perfection: incredibly tender and bursting with juicy flavor.
Main Ingredients
- Whole Pork Belly 600g (Pork belly with skin, ‘Ogyeopsal’, is also great)
- Water 1.2L
Aromatics and Seasonings
- Ginger 10g (sliced thinly)
- Doenjang (Soybean Paste) 2 Tbsp
- Cooking Wine (or Cheongju) 5 Tbsp
- Ginger 10g (sliced thinly)
- Doenjang (Soybean Paste) 2 Tbsp
- Cooking Wine (or Cheongju) 5 Tbsp
Cooking Instructions
Step 1
First, prepare 600g of whole pork belly. Using pork belly with the skin on, known as ‘Ogyeopsal’, will give you a wonderfully chewy texture. Pork shoulder or leg meat can also be used to make excellent boiled pork.
Step 2
In a deep pot, add the aromatics and seasonings that will help remove any gamey odor from the pork. Add 10g of thinly sliced ginger, 2 tablespoons of savory Doenjang (soybean paste), and 5 tablespoons of cooking wine, which helps tenderize the meat and eliminate odors. Pour in 1.2 liters of clean water and stir well to dissolve the seasonings evenly.
Step 3
Now, bring the liquid to a rolling boil over high heat before adding the pork belly. Placing the fatty side of the pork belly facing upwards will help retain its juices, resulting in a moister boil. Once the liquid returns to a boil, reduce the heat to medium. Cover the pot loosely, leaving a slight gap for steam to escape, and let it simmer for 50 minutes. The pork belly I’m using today is about 7cm thick, so 50 minutes is ideal. If your pork belly is less than 5cm thick, about 40 minutes should be sufficient. To prevent any porky smell, it’s crucial to place the fatty side or skin side upwards while boiling.
Step 4
While it’s simmering, turn the pork about once every 10 minutes to ensure even cooking. Make sure the fatty side doesn’t end up at the bottom of the pot. Keep the lid partially covered throughout the cooking process.
Step 5
After simmering for exactly 50 minutes, let’s check the doneness of the boiled pork. I’ll test it by piercing it with a chopstick.
Step 6
If clear juices run out when pierced, or if there’s no pink liquid, it means the pork belly is perfectly cooked. It’s done!
Step 7
After boiling for 50 minutes, the water has reduced to just enough to cover the bottom of the pot. Boiling until the liquid reduces like this helps the meat absorb and retain plenty of its own juices.
Step 8
Once the pork belly is boiled, it’s best to let it cool slightly before slicing. This resting period allows the juices to redistribute within the meat, preventing them from escaping when you slice it.
Step 9
Once sufficiently rested, slice the pork belly into approximately 0.5cm thick pieces. Look at that! The pork belly, infused with its own juices, has turned out incredibly tender and moist. It looks delicious, doesn’t it?
Step 10
Enjoy this perfectly cooked pork belly bossam with some well-fermented kimchi, fresh kimchi wraps, or a crisp salad. It’s a must-try dish, especially during the Kimchi-making season!
