Ultimate Tender Pork Belly Bossam: The Yogurt Marinade Recipe
The Ultimate Guide to Boiling Pork Belly for Bossam: A Yogurt-Infused Recipe Perfect for Kimchi Making Day
Discover the secret to incredibly tender and flavorful pork belly bossam, perfect for kimchi-making day or any special occasion. This recipe utilizes yogurt and aromatic ingredients to tenderize the meat and eliminate any gamey odors. Follow these simple, detailed steps to achieve a succulent and melt-in-your-mouth texture that will impress everyone. Includes helpful tips for beginners to ensure a perfect outcome every time.
Ingredients
- 1.2kg thick-cut pork belly
- 1/2 apple
- 1/2 onion
- 1 bottle (approx. 100ml) plain yogurt
- 5 cloves garlic
- A handful of green onion leaves (or white part)
- 1 tsp whole peppercorns
- 1 Tbsp doenjang (fermented soybean paste)
Cooking Instructions
Step 1
Prepare the aromatics to line the bottom of your pressure cooker. Coarsely chop half an onion and spread it evenly across the bottom of the pressure cooker. This prevents the pork belly from sticking and adds a subtle fragrance. Place the whole pork belly piece on top of the onions.
Step 2
Yogurt bossam has gained popularity for its ability to tenderize meat and remove gamey odors, as famously featured on the TV show ‘Pyeonstorang’. For a low-moisture cooking method, add just one small bottle of plain yogurt (around 100ml). While a pressure cooker typically needs at least half a cup to a cup of water, the yogurt alone is sufficient to keep the pork belly moist. You can omit water entirely or add just a tiny amount. (Tip: While milk or water can be used, yogurt imparts a unique flavor and exceptional tenderness.)
Step 3
Add the ingredients to further tenderize the meat and enhance flavor. Include 1 Tbsp of doenjang, 1 tsp of whole peppercorns, and 5 whole garlic cloves. If you have fresh ginger, slice a piece about the size of your thumbnail and add it. (Tip: Adding 1/2 Tbsp of instant coffee granules can further help eliminate gamey smells, and a little soy sauce can add color and depth.)
Step 4
To boost the flavor even more, cut half an apple into large chunks and tuck them in between the pork belly. The apple’s subtle sweetness and juices will infuse into the meat, making it incredibly tender and delicious. (Apologies for the quick photos; it was a busy kimchi-making day!)
Step 5
Secure the lid of the pressure cooker and place it over high heat. Once the whistle starts to go off, immediately reduce the heat to low and cook for an additional 5 minutes. Turn off the heat and wait for the pressure to release completely before opening the lid. This process ensures the pork belly is cooked through and becomes very tender.
Step 6
Once you open the lid, you’ll see the cooked vegetables like green onions, onions, and apple slices. Remove and discard these. You’ll notice a substantial amount of rich liquid has accumulated in the pressure cooker. This broth comes from the pork, vegetables, and apples. Even with just one small bottle of yogurt and no added water, this is the moisture from the ingredients that allows it to cook beautifully. Don’t discard this flavorful broth; it can be used later for dipping sauces or other dishes.
Step 7
It’s best to slice the pork belly bossam while it’s still hot to ensure clean cuts and prevent it from falling apart. Slice it into your desired thickness and arrange it attractively on a serving platter. Slicing it hot helps retain its juices, keeping it moist.
Step 8
Let’s prepare a delicious dipping sauce to accompany the bossam. Simply using salted shrimp can be too salty on its own. To create a more balanced flavor, mix in a little mirin (or cooking wine) and a pinch of gochugaru (red pepper flakes). This reduces the saltiness while enhancing the umami. (Tip: Depending on your preference, you can dip the meat just in the shrimp paste liquid, or top it with the shrimp pieces. Serving with fresh lettuce wraps, ssamjang, garlic, and chili peppers makes for a truly satisfying meal.)
