Tender Pork Neck Boiled Pork with Savory Ssamjang
The Perfect Choice for Midsummer’s Day Meal: Deliciously Tender Pork Neck Boiled Pork with No Gamey Smell & Special Ssamjang
Midsummer’s Day is just around the corner! Time flies by, and here we are. For this Midsummer’s, I decided to make boiled pork using pork neck. My daughter mentioned she wanted to eat jokbal (pig’s trotters) and bossam (boiled pork wraps). Coincidentally, I had some jokbal, so all I needed was to make bossam, which meant boiling pork. My daughter suggested ordering bossam because it’s hot, but honestly, the ordered bossam is usually small in portion, uses imported meat that’s tough, and doesn’t quite hit the spot for my taste. Most of them have a gamey smell too. So, making it my own way is the most satisfying! Plus, with Midsummer’s Day approaching, even though I’m on a diet, I suddenly craved it and made it. I also made two kinds of ssamjang (dipping sauce) that pair perfectly with jokbal and bossam, so no matter what you dip, it’s truly delicious. Everyone loved it so much, making me even prouder. I feel like I had a proper health boost, setting my diet aside for a moment. For Midsummer’s Day meal, enjoy this delicious pork neck boiled pork and the two accompanying ssamjangs! Stay healthy every day~♡
Boiled Pork Ingredients- Pork neck 1Kg
- Beer 2 cups
- Garlic cloves 10
- Cheongyang chili peppers 2 Tbsp (chopped or whole)
- Mirin (or rice wine) 3 Tbsp
- Rice water (enough to cover the pork)
Ssamjang Ingredients- Salted shrimp 1.5 Tbsp (finely minced)
- Fish sauce concentrate 1 Tbsp
- Water 2 Tbsp
- Doenjang (soybean paste) 3 Tbsp
- Gochujang (red chili paste) 1.5 Tbsp
- Minced green onion 2 Tbsp
- Minced garlic 1 Tbsp
- Sesame oil 1 Tbsp
- Sesame seeds (a pinch)
- Salted shrimp 1.5 Tbsp (finely minced)
- Fish sauce concentrate 1 Tbsp
- Water 2 Tbsp
- Doenjang (soybean paste) 3 Tbsp
- Gochujang (red chili paste) 1.5 Tbsp
- Minced green onion 2 Tbsp
- Minced garlic 1 Tbsp
- Sesame oil 1 Tbsp
- Sesame seeds (a pinch)
Cooking Instructions
Step 1
First, boil plenty of rice water, which is collected when cooking rice, in a pot over high heat. Rice water is effective in removing any gamey odor from the meat.
Step 2
Once the rice water starts boiling, dissolve about 2-3 tablespoons of doenjang (soybean paste) into it. Doenjang adds a savory depth to the broth and helps tenderize the meat.
Step 3
Now, place the cleaned pork neck chunk into the rice water mixed with doenjang. Add 10 whole garlic cloves, 2 tablespoons of Cheongyang chili peppers, and 3 tablespoons of mirin to help eliminate any unwanted smells. If the rice water isn’t enough to fully submerge the pork, add more water.
Step 4
Cover the pot and boil over high heat for about 10 minutes, then reduce the heat to medium-low and simmer for about 40 minutes to 1 hour, until the pork is cooked through. The cooking time may vary depending on the thickness of the meat and the heat level. You can check for doneness by piercing the meat with a skewer; if no pink juices come out, it’s ready. If you prefer it more tender, you can extend the cooking time slightly.
Step 5
Once the boiled pork is cooked, carefully remove it from the pot and let it cool slightly. Then, slice it into bite-sized pieces, about 1cm thick. Arrange the warm, tender slices neatly on a serving plate.
Step 6
First, let’s make the salted shrimp ssamjang. In a bowl, combine 1.5 tablespoons of finely minced salted shrimp with 1 tablespoon of fish sauce concentrate and 2 tablespoons of water. Mix well. Add 1 tablespoon of minced garlic, 1 tablespoon of minced green onion, and a pinch of sesame seeds for added flavor. This creates a flavorful salted shrimp ssamjang.
Step 7
Now, let’s make the basic ssamjang. In another bowl, combine 3 tablespoons of doenjang and 1.5 tablespoons of gochujang. Add 1 tablespoon of minced garlic, 1 tablespoon of minced green onion, and 1 tablespoon of sesame oil. Mix all ingredients thoroughly until well combined. This results in a savory and slightly spicy ssamjang. You can add a little sugar or honey to taste if desired.
Step 8
Serve the warm, tender pork neck boiled pork alongside the two kinds of ssamjang, and your favorite fresh vegetables for wrapping. Enjoy a delightful meal with this generous spread of boiled pork!
