Ssanghwatang Pork Belly & Garlic Bossam Sauce
How to Deliciously Boil Pork Shoulder with Ssanghwatang, and Make a Garlic Bossam Sauce
For a Saturday evening dinner, we enjoyed tender boiled pork shoulder slices, served with freshly made kimchi. It was so delicious that we barely needed rice, busy just picking up the meat and kimchi! To top it off, we made a rich, sweet and sour garlic bossam sauce that perfectly complemented the pork. When you’re boiling pork for kimchi season, be sure to make this garlic sauce too – it pairs exceptionally well with bossam! The recipe is wonderfully easy and quick, so you can whip it up in no time.
Ingredients
- Pork shoulder for boiling, 500g
- Water, 800ml
- Ssanghwatang (Korean herbal tea drink), 1 bottle (200ml)
- Whole peppercorns, 1/3 Tbsp
- Soju (Korean rice wine), 1 shot glass (approx. 50ml)
- Green parts of 2 scallions
- Ginger, a small piece (approx. 20g)
- Apple, 1/4 piece
- Onion, 1/4 piece
- Bay leaves, 2-3
Garlic Sauce
- Minced garlic, 3 Tbsp
- Honey, 5 Tbsp
- Vinegar, 3 Tbsp
- Lemon juice, 1 Tbsp
- Salt, 1/3 tsp
- Minced garlic, 3 Tbsp
- Honey, 5 Tbsp
- Vinegar, 3 Tbsp
- Lemon juice, 1 Tbsp
- Salt, 1/3 tsp
Cooking Instructions
Step 1
I usually prefer pork belly for bossam, but pork shoulder boiled this way is also quite delicious and a great value! I happened to find pork shoulder for boiling on sale at the market and grabbed it right away.
Step 2
While I was at the market, I also bought a bottle of Ssanghwatang. Adding it when boiling the pork gives it a rich color and effectively removes any gamey odors. It’s a great ingredient to have on hand when preparing bossam.
Step 3
Add about 1/3 Tbsp of whole peppercorns, which are excellent for removing pork odor. If you have them, adding 2-3 bay leaves will further enhance the odor-reducing effect.
Step 4
Pour in one shot glass of soju. Soju helps tenderize the meat and removes any unpleasant smells. Using a shot glass ensures you get the right amount.
Step 5
Adding a small piece of ginger (about 20g) also aids in eliminating any gamey flavors from the pork.
Step 6
To boost the aroma and flavor, I added a generous amount of the green parts of the scallions. The green parts have a stronger aroma than the white parts, making them ideal for boiling pork.
Step 7
I’ve also added a quarter of an apple and a quarter of an onion. The apple adds a subtle sweetness and helps make the meat more tender. While often blended into bulgogi marinade, a small piece in boiling water for bossam works wonders too.
Step 8
While you can make ‘waterless’ bossam using only Ssanghwatang, I chose to add water this time for extra moisture. You’ll need enough water to cover the meat, about 800ml should suffice.
Step 9
Cover the pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer gently for about 45-50 minutes. The cooking time can vary depending on the thickness of the meat, so it’s crucial to test for doneness with a skewer or fork towards the end.
Step 10
Briefly lifting and replacing the lid during cooking helps to release any steam and thus further eliminates odors, resulting in a more delicious and clean-tasting bossam.
Step 11
Now, let’s make the delicious garlic sauce! In a mixing bowl, combine 3 Tbsp minced garlic, 5 Tbsp honey, 3 Tbsp vinegar, 1 Tbsp lemon juice, and about 1/3 tsp salt. Stir everything together until well combined. You’ll have a wonderfully tangy and garlicky sauce ready to go.
Step 12
After simmering for a total of 50 minutes, check if the pork is cooked by inserting a skewer or fork into the thickest part. If no pink juices come out, it’s perfectly done! Make sure to check for doneness before removing; re-boiling undercooked pork will cause it to lose its juices and become dry and unappetizing.
Step 13
Once the pork is cooked, let it rest and cool slightly before slicing. This resting period allows the juices to redistribute, making it easier to slice thinly without the meat falling apart.
Step 14
My husband prefers thinly sliced pork, so I sliced it as thinly as possible. To enjoy this amazing dish, generously ladle the freshly made garlic sauce over the warm pork slices. Paired with homemade kimchi, it’s an absolutely perfect meal!
