Tender & Juicy Low-Moisture Pork Belly Bo Ssam
Pork Belly Bo Ssam with Napa Cabbage Kimchi
Enjoy incredibly tender, low-moisture pork belly Bo Ssam cooked in its own juices, perfectly paired with vibrant, homemade Napa Cabbage Kimchi. This recipe offers a delicious combination of savory pork and crisp, flavorful kimchi.
Napa Cabbage Kimchi Ingredients
- 1 head of baby Napa cabbage
- 1 bunch of chives (or green onions)
- Brining solution: 10 cups water, 1 cup coarse salt
- Flour paste: 1 cup water, 2 Tbsp flour
Kimchi Seasoning Ingredients
- 2 cups coarse gochugaru (Korean chili flakes)
- 1 cup cooled flour paste
- 1 cup salted fermented shrimp (saeujeot), finely minced
- 1/2 cup pureed apple (or Korean pear)
- 1/2 cup minced garlic
- 1 Tbsp minced ginger
- 3/4 cup sugar (adjust to taste)
- 3 Tbsp toasted sesame seeds
Bo Ssam (Pork Belly) Ingredients
- 1kg whole pork belly
- 2 bunches of chives (for lining the pot)
- 2 cups coarse gochugaru (Korean chili flakes)
- 1 cup cooled flour paste
- 1 cup salted fermented shrimp (saeujeot), finely minced
- 1/2 cup pureed apple (or Korean pear)
- 1/2 cup minced garlic
- 1 Tbsp minced ginger
- 3/4 cup sugar (adjust to taste)
- 3 Tbsp toasted sesame seeds
Bo Ssam (Pork Belly) Ingredients
- 1kg whole pork belly
- 2 bunches of chives (for lining the pot)
Cooking Instructions
Step 1
To prepare the low-moisture pork belly Bo Ssam, start by washing and thoroughly drying your fresh chives. These will be used to line the bottom of the pot. Laying down a generous bed of chives not only infuses a subtle, fresh aroma into the pork but also prevents it from sticking to the pot.
Step 2
Place the whole pork belly on top of the bed of chives. Cover the pot tightly with a lid. Cook over the lowest possible heat for approximately 40 minutes. The cooking time may vary depending on the thickness of the pork belly. It’s crucial not to lift the lid during this time; allow the pork to steam and cook in its own juices for the most tender and flavorful result. After 40 minutes, you’ll have a wonderfully tender and juicy pork belly Bo Ssam.
Step 3
Now, let’s make the Napa Cabbage Kimchi. Trim the base of the baby Napa cabbage and separate the leaves. The night before, submerge the cabbage leaves completely in the prepared brining solution (10 cups water mixed with 1 cup coarse salt) and let them brine overnight. This process wilts the cabbage, making it pliable and ready for kimchi paste while retaining its crispness. The next day, rinse the brined cabbage leaves gently under cold water a couple of times to remove excess salt.
Step 4
Drain the rinsed cabbage leaves on a colander. Avoid draining them for too long, as they can become dry. Aim to drain for about 10 minutes, ensuring they remain slightly moist.
Step 5
To create a smooth kimchi paste and mellow the spiciness of the chili flakes, prepare a flour paste. In a small saucepan, whisk together 1 cup of water and 2 tablespoons of flour until smooth. Cook over low heat, stirring constantly, until thickened to a paste-like consistency. Let it cool completely before using.
Step 6
Now, let’s mix the delicious kimchi seasoning. In a large bowl, combine 2 cups of coarse gochugaru, 1 cup of the cooled flour paste, 1 cup of finely minced salted fermented shrimp (saeujeot), 1/2 cup of pureed apple or Korean pear, 1/2 cup of minced garlic, 1 tablespoon of minced ginger, and 3/4 cup of sugar. We like our Bo Ssam kimchi slightly sweet, which is why we add a bit more sugar, but it’s best consumed within 7 days. Feel free to adjust the sugar level to your preference.
Step 7
Finally, add 3 tablespoons of toasted sesame seeds to the seasoning mixture and mix everything thoroughly until well combined.
Step 8
Prepare your chives (or green onions) by cutting them into approximately 5cm lengths. Gently toss these with the kimchi seasoning mixture. The fresh aroma of the chives will add another layer of flavor to the kimchi.
Step 9
It’s time to stuff the cabbage. Carefully spread the kimchi seasoning evenly onto each leaf of the drained Napa cabbage. Stack about 4 seasoned leaves on top of each other, then fold them in half and roll them up to form the kimchi rolls.
Step 10
Roll each portion of the kimchi into bite-sized portions and arrange them neatly in your storage container. This makes serving easy and helps keep the kimchi fresh.
Step 11
Behold the beautifully cooked low-moisture pork belly, fresh from the pot! The tender, succulent slices, subtly scented with chives, are truly appetizing.
Step 12
Slice the Bo Ssam into your desired thickness. You can slice it thinly for easier chewing, as my mother-in-law prefers, or leave it slightly thicker to enjoy more of the rich, juicy meat. Arrange the sliced pork belly on a platter alongside the freshly made, crisp Napa Cabbage Kimchi for a delightful home-cooked meal.
