Tender Boiled Pork Belly with a Deep Flavor from Ssanggapang
Secret Recipe Revealed! The Ultimate Boiled Pork Belly Made with Ssanggapang
Enjoy tender and moist boiled pork belly, a special treat during kimchi-making season, conveniently at home! Adding the secret ingredient, ‘Ssanggapang’ (a Korean traditional herbal drink), imparts a deep and luxurious flavor, as if simmered with precious medicinal herbs. Capture everyone’s hearts with this special recipe that delivers the best taste with minimal effort.
Main Ingredients- 600g Pork Belly or Five-Layer Pork
- 500ml Water
- 1 Onion (cut into large chunks)
- 2 Green Onions (cut into large chunks)
- 5-6 cloves Garlic
- 1 Tbsp Whole Peppercorns
- 2 Bottles of Ssanggapang (based on 320ml bottles)
Cooking Instructions
Step 1
Prepare the star of your boiled pork dish. While pork belly is common, I’ve chosen five-layer pork, which offers a superb balance of skin, fat, and meat, resulting in a more tender and flavorful outcome. Have two bottles of Ssanggapang, the key ingredient for this recipe, ready.
Step 2
Pour 500ml of fresh water into a deep pot. This helps the meat cook evenly.
Step 3
Add the prepared vegetables (onion, green onions), whole garlic cloves, and whole peppercorns to the pot. Pour in both bottles of Ssanggapang. These ingredients will meld together to give the boiled pork a deep flavor and aroma. Bring to a boil over high heat.
Step 4
Once the water is boiling vigorously, carefully add the prepared whole pork (pork belly or five-layer pork). Be cautious to avoid splashing water as you add the meat.
Step 5
Cover the pot and simmer on medium-low heat for 30 minutes. Adjust the cooking time based on the thickness of the meat. After 30 minutes, flip the pork, cover again, and simmer for another 15 minutes. This ensures the pork is tender all the way through.
Step 6
Your tender and delicious boiled pork is ready, steaming and releasing a subtle herbal fragrance! Slice it while warm and enjoy with kimchi, ssamjang, salted shrimp, and other accompaniments.
