The Perfect Way to Boil Pork for Bossam (Boiled Pork Belly)
Tender and Delicious Boiled Pork (Bossam) – A Modified Baek Jong Won Recipe
Enjoy incredibly tender and juicy boiled pork, perfect for any occasion, from holidays to casual gatherings. This recipe ensures no unpleasant odors, making it a crowd-pleaser. Pair it with fresh kimchi for a delightful experience. On a hot summer day, it’s the ideal accompaniment to a cold beer!
Essential Ingredients (Tablespoon Measurement)
- Pork (Front leg or belly) 300g
- Whole garlic cloves 8
- Onion 1/2
- Mirin (Rice wine) 3 Tbsp
- Doenjang (Soybean paste) 2 Tbsp
- Bay leaves 3
- Whole black peppercorns 8
- Green onion 1/2 stalk
Cooking Instructions
Step 1
First, it’s crucial to remove the blood from the pork. Soak the meat in cold water for about 30 minutes. This step helps to eliminate any residual blood, which significantly reduces any unwanted porky smell in the final dish.
Step 2
Now, let’s prepare the broth for boiling. Fill a pot with plenty of water. Add the prepared onion, bay leaves, green onion, doenjang, whole garlic cloves, whole peppercorns, and mirin. Bring this mixture to a rolling boil over high heat to allow the flavors to infuse.
Step 3
You can use either pork front leg or pork belly for this recipe, depending on your preference. Pork front leg is leaner and offers a more savory taste, while pork belly is exceptionally tender. I’ve chosen the front leg for this preparation. To ensure even cooking and faster results, cut the pork into two pieces. Then, make 2-3 deep scores across each piece with a knife. This allows the aromatics to penetrate the meat and speeds up the cooking process.
Step 4
Once the broth is vigorously boiling, carefully add the pork pieces. It’s best to place the pieces with the skin side down first. Make sure there’s enough water to completely submerge the pork; this is key for even cooking.
Step 5
A key tip from Baek Jong Won’s recipe is the cooking time! After adding the pork and bringing the water back to a boil, cook on high heat for 20 minutes, then reduce to medium heat for another 20 minutes, and finally simmer on low heat for 25 minutes, totaling about 1 hour. If you prefer a simpler method, you can simmer it over medium heat for about 40 minutes from the start. I personally like to leave the lid off while simmering to help dissipate any strong odors.
Step 6
After an hour, you’ll notice the water has reduced slightly, and the pork has a beautiful, appetizing color thanks to the doenjang. To check if it’s fully cooked, insert a chopstick deep into the thickest part of the meat. If no pink liquid seeps out and the juices run clear, it’s perfectly done. Typically, 1 hour of cooking yields a wonderfully tender and moist result.
Step 7
Slice the perfectly cooked boiled pork into generous, thick pieces. Slicing while the pork is still warm helps maintain its shape. Serve immediately with your favorite kimchi or dipping sauce for a truly satisfying meal!
