Juicy Low-Moisture Pork Belly Bossam Recipe
Easy and Quick Low-Moisture Bossam in a Dutch Oven!
Impress your family and friends with this restaurant-quality Bossam made right at home! Using a cast-iron pot (Dutch oven), this low-moisture cooking method significantly reduces cooking time by about 10 minutes compared to traditional boiling. The result is incredibly tender and chewy pork with a much richer flavor, as the delicious essences are locked within the meat. Say goodbye to bland boiled pork and hello to this flavorful, juicy Bossam!
Bossam Ingredients- Pork Belly (for Bossam) 500g
- Bay Leaves 9 sheets
- Onion 1.5
- Ginger 1 piece (garlic-sized)
- Whole Garlic Cloves 6
- Green Onion (white parts) 2 stalks
- Whole Peppercorns 1 Tbsp
- Rosemary (dried herbs) a pinch
- Mirin (or Cooking Wine) 4 Tbsp
- Water 4 Tbsp
Soy Sauce Glaze- Soy Sauce 2 Tbsp
- Chili Oil 1 Tbsp
- Cooking Wine (Mirin) 2 Tbsp
- Ginger (thinly sliced) 2 slices
- Sugar 1.5 Tbsp
Spicy Chive Salad- Chives 1 handful (Young chives are recommended)
- Soy Sauce 1 Tbsp
- Vinegar 1 Tbsp
- Sugar 0.5 Tbsp
- Gochugaru (Korean chili flakes) 1 tsp
- Sesame Oil 0.5 Tbsp
- Sesame Seeds 1 Tbsp
- Minced Garlic 1 tsp
- Soy Sauce 2 Tbsp
- Chili Oil 1 Tbsp
- Cooking Wine (Mirin) 2 Tbsp
- Ginger (thinly sliced) 2 slices
- Sugar 1.5 Tbsp
Spicy Chive Salad- Chives 1 handful (Young chives are recommended)
- Soy Sauce 1 Tbsp
- Vinegar 1 Tbsp
- Sugar 0.5 Tbsp
- Gochugaru (Korean chili flakes) 1 tsp
- Sesame Oil 0.5 Tbsp
- Sesame Seeds 1 Tbsp
- Minced Garlic 1 tsp
Cooking Instructions
Step 1
Score the entire piece of pork belly with a knife, making shallow cuts. Insert slices of ginger and garlic, along with bay leaves, into the scores. This helps to tenderize the meat and infuse it with aromatics. For a quicker cook, you can cut the pork belly into four portions beforehand.
Step 2
Thinly slice the 1.5 onions and spread them evenly on the bottom of your cast-iron pot (Dutch oven). This layer prevents the pork from sticking and adds a subtle sweetness to the meat as it cooks.
Step 3
Place the scored pork belly on top of the onions. Add the white parts of the green onions, whole peppercorns, 4 Tbsp of mirin (or cooking wine), rosemary, and 4 Tbsp of water. Distribute the aromatics evenly over and around the pork.
Step 4
Cover the pot with its heavy lid and cook over medium heat for approximately 40 minutes. The heavy lid seals in moisture, preventing it from escaping. The condensation that forms on the inside of the lid drips back down, allowing for a moist, low-moisture cooking environment.
Step 5
As the pork cooks, you’ll notice a wonderful aroma of ginger, pepper, and herbs wafting from the pot. These aromatic ingredients work together to eliminate any porky odors and enhance the overall flavor.
Step 6
After 40 minutes, carefully lift the lid. You’ll see that most of the liquid has evaporated, leaving you with perfectly cooked, juicy pork. (See photo)
Step 7
[Making the Chive Salad] Wash the chives thoroughly and cut them into 4-5 cm lengths. In a small bowl, combine the soy sauce, sugar, vinegar, gochugaru, and minced garlic. Whisk well to create the dressing. 
Step 8
Add the cut chives to the bowl with the dressing. Gently toss to coat the chives evenly. Be careful not to overmix, as this can make the chives mushy.
Step 9
[Soy Sauce Glaze] Remove the cooked Bossam from the pot. In the same pot, combine the ingredients for the soy sauce glaze: 2 Tbsp soy sauce, 1 Tbsp chili oil, 2 Tbsp cooking wine, 2 slices of ginger, and 1.5 Tbsp sugar. Stir to combine. Return the cooked pork to the pot and simmer over medium-low heat until the sauce thickens slightly and coats the pork. This glaze adds another delicious layer of flavor and is perfect served with rice. 
