Tender Pork Belly Bossam with Crispy Skin
Make delicious Bossam with a large cut of Pork Belly!
Try making Bossam with pork belly that retains its chewy skin. It’s simple to make and tastes great.
Ingredients
- Pork Belly (with skin) – 500g
- Doenjang (Korean soybean paste) – 1 Tbsp
- Instant coffee powder – 2 tsp
- Bay leaves – 4 leaves
- Whole garlic cloves – 3 cloves
- Cheongyang chili peppers – 2 (optional, for a spicy kick)
- Water – 1 liter
Cooking Instructions
Step 1
In a large pot, add 1 liter of water. Then, add 1 Tbsp of Doenjang, 2 tsp of instant coffee powder, 4 bay leaves, 3 whole garlic cloves, and 2 Cheongyang chili peppers. (The chili peppers are optional but help remove gamey odors and add a pleasant spicy flavor.)
Step 2
Once the water in the pot comes to a rolling boil, carefully place the entire 500g piece of pork belly into the boiling water. Ensure the meat is fully submerged.
Step 3
After the water returns to a boil, reduce the heat to medium. Cover the pot and let it simmer for about 1 hour. Since pork belly is thick, it’s crucial to cook it thoroughly until the inside is tender. Cooking for a full hour is recommended. If the water reduces too much during cooking, add a little more hot water.
Step 4
After simmering for 1 hour, check if the pork belly is tender. Once cooked, remove it from the pot. Slice the Bossam into bite-sized pieces while it’s still hot. Be careful as it will be very hot!
