Tender & Juicy Bossam (Boiled Pork Belly)
The Ultimate Homemade Bossam Recipe
Savor the rich flavors of tender and juicy Bossam, a perfect dish especially during the kimchi-making season! This recipe is incredibly simple, requiring just a few ingredients and simmering time, making it ideal for beginner cooks. Enjoy a delightful meal with your family thanks to the chewy texture and savory taste of this homemade Bossam.
Main Ingredients- Pork Belly (for Bossam) – 4 packs (Choose your preferred cut like pork belly, pork jowl, or shoulder)
- 1 Onion
- 2 pieces of Radish (approx. 10cm length)
- 1/2 stalk Scallion
- 10 cloves Garlic
- 1 handful of Bay Leaves (approx. 5-7 leaves)
- 4 Tbsp Doenjang (Korean soybean paste)
Cooking Instructions
Step 1
First, prepare the aromatics for boiling the pork. Wash the scallion and radish thoroughly. Peel the onion and prepare the whole garlic cloves and bay leaves. While radish and bay leaves are optional, using scallions, onions, and garlic is highly recommended. These ingredients add depth of flavor and effectively eliminate any gamey odor from the pork.
Step 2
Now, let’s prepare the star of the dish: the pork. You can use pork belly, pork jowl, or pork shoulder, depending on your preference. Each cut offers a slightly different texture, so choose the one you love most. If the pork pieces are too large, you can cut them into 2-3 portions.
Step 3
In a large pot, add plenty of water. Toss in the prepared aromatics and 4 tablespoons of doenjang, and stir to dissolve. Finally, place the pork pieces into the pot, ensuring they are fully submerged in the water.
Step 4
Cover the pot with a lid and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for at least 1 hour, up to 1 hour and 30 minutes, until tender. If the water level gets too low during cooking, add a little hot water to maintain the broth. To check for doneness, insert a skewer or chopstick into the pork; it should go in easily without any pink liquid coming out.
Step 5
Carefully remove the cooked pork from the pot and place it on a rack or cooling mat. It’s best to let it cool slightly for about 5-10 minutes before slicing. Slicing while piping hot can cause the meat to fall apart.
Step 6
Once slightly cooled, transfer the Bossam to a cutting board and slice it into thin, bite-sized pieces. Thin slices ensure a melt-in-your-mouth experience. Your delicious Bossam is now ready! Serve it with kimchi, pickled radish wraps, ssamjang, or any other favorite accompaniments.
