Tender and Juicy Pork Bossam (Korean Boiled Pork Belly)
The Ultimate Homemade Pork Bossam Recipe: Moist and Flavorful
On a rainy day, my son who’s been away for two weeks is coming home, and he wants bossam! Perfect for this humid weather, I’m boiling some delicious pork bossam at home. Served with fresh kimchi or napa cabbage wraps, it’s an absolute delight. Let’s make tender and juicy bossam that will win everyone’s hearts!
Bossam Ingredients
- 900g Pork Belly or Pork Shoulder
- 3 Tbsp Doenjang (Korean fermented soybean paste)
- 10 cloves Garlic
- 1 bunch Green Onion (generous amount)
- 1 Onion
- Pinch of Turmeric powder (for color and flavor)
- 1 tsp Instant Black Coffee (helps remove gamey odor)
- 1 head Napa Cabbage Kimchi (or fresh kimchi)
Cooking Instructions
Step 1
Introducing Pork Bossam, a dish everyone in the family will love. Make this delicious bossam at home, perfect for special occasions or family gatherings.
Step 2
First, prepare 900g of pork belly or pork shoulder. Boiling the meat as a whole piece helps retain its juices, ensuring a moist and tender result. Fill a pot with enough water to cover the meat and add the pork.
Step 3
Add 3 tablespoons of doenjang to tenderize the meat and impart a savory depth, along with one whole onion (washed). Doenjang is also key to making the pork wonderfully tender.
Step 4
Next, add about one bunch of green onions (mainly the white parts for a subtle flavor), 1 teaspoon of instant black coffee to effectively remove any gamey smell with a hint of coffee aroma, and a pinch of turmeric powder for a beautiful color and health benefits.
Step 5
Finally, add a generous 10 cloves of garlic for a savory taste and aroma. Boiling with these diverse ingredients eliminates the pork’s natural odor, resulting in a bossam with a rich and deep flavor.
Step 6
Cover the pot and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 40 minutes to 1 hour, or until tender. To check for doneness, gently pierce the meat with chopsticks; if clear juices run out with no pinkness, it’s ready. Be careful not to overcook, which can make the meat tough.
Step 7
Once cooked, remove the pork from the pot and let it rest for about 5 minutes to allow the steam to escape slightly. Slicing while still warm prevents the meat from falling apart and ensures neat pieces. Place the rested pork on a cutting board and slice it into thick, bite-sized pieces. If using pork belly, choose cuts with a good balance of fat and lean meat for the best flavor.
Step 8
Arrange the warm, sliced bossam attractively on a serving platter alongside your prepared kimchi (napa cabbage kimchi or fresh kimchi). For an enhanced dining experience, serve with saeujeot (salted shrimp), ssamjang (dipping sauce), sliced garlic, and fresh lettuce wraps.
Step 9
Your steaming, delicious Pork Bossam is ready! Enjoy this heartwarming and homemade meal with your family. You’ll savor the incredibly tender texture and rich juices that fill your mouth with happiness.
