Tender Pork Belly Bossam (Boiled Pork) Recipe
Healthy Pork Boiled Dish, Pot Boiled Pork, Pork Belly Boiled Dish, How to Boil Bossam, Bossam Boiling Time, Bossam Radish Kimchi
Discover the secret to perfectly tender and juicy boiled pork belly, made easily in a pot. This recipe also includes how to make delicious bossam radish kimchi, the essential side for this dish. A healthy and satisfying pork recipe for everyone.
Boiled Pork Ingredients- 1kg whole pork belly
Pork Boiling Broth- 5 cloves garlic
- 4 bay leaves
- 20 whole peppercorns
- 1/3 stalk green onion (white part)
- 1/3 onion (cut into large pieces)
- 2 Tbsp doenjang (soybean paste, for boiling)
Bossam Radish Kimchi- 300g radish (about 1/4 medium)
Radish Salting Ingredients- 0.5 Tbsp coarse salt
- 2 Tbsp rice syrup (or corn syrup)
- 1 Tbsp vinegar
Bossam Radish Kimchi Seasoning- 2.5 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp anchovy sauce
- 0.5 Tbsp salted shrimp (minced)
- 0.3 Tbsp brown sugar
- 5 cloves garlic
- 4 bay leaves
- 20 whole peppercorns
- 1/3 stalk green onion (white part)
- 1/3 onion (cut into large pieces)
- 2 Tbsp doenjang (soybean paste, for boiling)
Bossam Radish Kimchi- 300g radish (about 1/4 medium)
Radish Salting Ingredients- 0.5 Tbsp coarse salt
- 2 Tbsp rice syrup (or corn syrup)
- 1 Tbsp vinegar
Bossam Radish Kimchi Seasoning- 2.5 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp anchovy sauce
- 0.5 Tbsp salted shrimp (minced)
- 0.3 Tbsp brown sugar
- 0.5 Tbsp coarse salt
- 2 Tbsp rice syrup (or corn syrup)
- 1 Tbsp vinegar
Bossam Radish Kimchi Seasoning- 2.5 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp anchovy sauce
- 0.5 Tbsp salted shrimp (minced)
- 0.3 Tbsp brown sugar
Cooking Instructions
Step 1
First, prepare all the ingredients needed for both the boiled pork and the radish kimchi. Fresh ingredients are key to a delicious dish.
Step 2
To ensure extra tenderness, cut the whole pork belly into 3 pieces. Then, soak it in cold water for about 30 minutes to 1 hour to remove any blood. This step is crucial for eliminating gamey odors and achieving a clean flavor.
Step 3
Prepare the aromatics and spices that will be added to the boiling water to remove any unwanted smell from the pork. Slice the green onion lengthwise and cut the onion into large chunks. Also, have the whole garlic cloves, bay leaves, peppercorns, and doenjang ready.
Step 4
Pour about 800ml of water into a pot. Add the prepared green onion, garlic, onion, bay leaves, peppercorns, and doenjang. Bring this mixture to a rolling boil over high heat to infuse the water with flavor.
Step 5
Once the water starts boiling vigorously, carefully add the pork belly pieces from which you’ve removed the blood. Ensure the pork is submerged in the liquid.
Step 6
Cover the pot with a lid, reduce the heat to medium-low, and let it simmer gently for about 35 minutes. Slow simmering ensures the pork becomes incredibly moist and tender throughout.
Step 7
After 35 minutes, turn off the heat. Keep the lid on and let the pork rest in the pot for 10 minutes. This resting period allows the juices to redistribute evenly, resulting in a more succulent boiled pork. Your delicious pork belly bossam is now ready!
Step 8
Don’t slice the boiled pork immediately. Let it cool slightly for a few minutes. Once it’s cooled enough to handle, slice it into your desired thickness. Slicing while it’s too hot can cause it to crumble.
Step 9
While the pork is resting, let’s prepare the perfect accompaniments! Gather some fresh lettuce leaves (like perilla leaves and regular lettuce), ssamjang (dipping sauce), salted shrimp, thinly sliced onion, and fresh chili peppers. These will enhance the dining experience.
Step 10
Now, let’s make the essential companion to bossam: the radish kimchi! Julienne the radish into thin strips. In a bowl, combine the julienned radish with the coarse salt, rice syrup, and vinegar. Gently mix and let it sit for 10 to 15 minutes to pickle. After salting, squeeze out excess water thoroughly; this is key to a crisp texture.
Step 11
Add the gochugaru (Korean chili flakes), anchovy sauce, minced salted shrimp, and brown sugar to the squeezed radish strips. Using the measured amounts will help achieve a balanced flavor.
Step 12
Since the radish is already slightly pickled and has a sweet and sour taste, it doesn’t require a lot of seasoning. For an enhanced flavor profile, you can add a little minced garlic or plum extract, adjusting to your personal preference!
Step 13
Finally, gently toss and mix the radish and all the seasonings together with your hands until well combined. Be careful not to overmix or mash the radish; a gentle hand will keep it crisp. Your delicious bossam radish kimchi is complete!
