Aromatic Boiled Pork Belly with Spicy and Sweet Perilla Leaf and Onion Salad
How to Boil Pork Belly for Delicious Bossam and a Side Vegetable Salad Recipe
Learn to make tender and juicy boiled pork belly from scratch. This foolproof recipe eliminates any porky smell while locking in the juices. Serve it with a fragrant perilla leaf and crisp onion salad for a hearty and satisfying meal. It’s perfect for special occasions or when entertaining guests.
Boiled Pork Belly Ingredients
- 600g whole pork belly
- 1/2 onion
- 5 cloves garlic
- 2-3 dried chili peppers
- 1/2 Tbsp doenjang (fermented soybean paste)
- 2g instant coffee powder (approx. 1/2 tsp)
- 10 whole peppercorns
- 2-3 bay leaves (optional, for enhanced aroma)
- 1 tsp salt
- 3 Tbsp cooking wine (e.g., Mirin)
- 480-500ml water (approx. 2.5 paper cups, enough to cover the pork)
Perilla Leaf and Onion Salad Ingredients
- 10 perilla leaves
- 1/2 onion
Salad Dressing
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp maesil-cheong (green plum syrup)
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp toasted sesame seeds
- 10 perilla leaves
- 1/2 onion
Salad Dressing
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp maesil-cheong (green plum syrup)
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Cut the whole pork belly into 2-3 manageable pieces for easier cooking. Rinse them thoroughly under cold running water. If there are excessively fatty parts, you can trim them slightly, but leaving them on will result in a more tender and moist outcome.
Step 2
Place the prepared pork belly in a deep pot. Add the aromatics: 5 cloves of garlic, 1/2 Tbsp doenjang, 1/2 onion, 2-3 dried chili peppers, and 2-3 bay leaves (if using), along with 10 whole peppercorns. Pour in 3 Tbsp of cooking wine, 2g of instant coffee powder (this helps eliminate odors and adds depth), and 1 tsp of salt. Finally, add enough water to completely submerge the pork (approximately 4 paper cups, or 480-500ml). Bring the pot to a boil over high heat, then reduce to medium-low, cover, and simmer gently for about 50 minutes. The pork is ready when it’s tender and a skewer inserted easily penetrates it.
Step 3
While the pork is boiling, prepare the accompanying salad. Wash the perilla leaves, trim the stems, and thinly slice them into shreds. Thinly slice the onion as well. For a milder flavor, you can soak the sliced onions in cold water for a few minutes and then drain them thoroughly.
Step 4
In a mixing bowl, combine the shredded perilla leaves and the drained sliced onions. Add all the dressing ingredients: 1 Tbsp gochugaru, 1 Tbsp maesil-cheong, 1 Tbsp soy sauce, 1 Tbsp vinegar, and 1 Tbsp toasted sesame seeds. Gently toss everything together until well combined, ensuring the dressing evenly coats the vegetables. Avoid over-mixing, as this can make the leaves mushy. The delicious perilla leaf and onion salad is now ready.
Step 5
Once the pork belly is fully cooked, carefully remove it from the pot and let it cool slightly on a cutting board. This makes it easier to slice cleanly. Slice the pork into bite-sized pieces, about 1/4 to 1/2 inch thick.
Step 6
To serve, arrange the prepared perilla leaf and onion salad attractively on a serving plate or platter. Neatly arrange the sliced boiled pork belly over the salad. This creates a beautiful presentation of the tender pork and the refreshing, flavorful salad, completing a delightful meal.
