Wine-Infused Juicy Pork Belly Bossam
Waterless Wine & Pineapple Pork Belly Bossam: Juicy and Odor-Free!
Forget traditional boiled bossam! This is a pork belly bossam made by simmering with red wine and pineapple juice. It’s incredibly tender and bursting with savory juices – you’ll fall in love. Prepare to be delighted by this exceptionally delicious bossam.
Main Ingredients- 1kg Pork Belly (approx. 2.2 lbs), cut into 3 equal pieces
- 150ml Red Wine (approx. 2/3 cup)
- 150ml Pineapple Juice (approx. 2/3 cup)
- 4 slices Pineapple
- 1/4 Onion, roughly chopped
Aromatics & Seasoning- 10 whole Garlic cloves
- 3cm Ginger, thinly sliced
- 2 Red Chilies, halved
- 5 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1/2 tsp Black Pepper
- 10 whole Garlic cloves
- 3cm Ginger, thinly sliced
- 2 Red Chilies, halved
- 5 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1/2 tsp Black Pepper
Cooking Instructions
Step 1
First, cut the 1kg pork belly into approximately 3 equal, manageable pieces. Cutting it thick ensures it stays juicy and has a great texture after cooking.
Step 2
Prepare your aromatics. Roughly chop the onion to release its flavor, halve the red chilies for color and a hint of spice, and thinly slice the ginger. Keep the garlic cloves whole with the skin removed to maximize their aroma.
Step 3
Pour 150ml of red wine into a wide, heavy-bottomed pot. The wine will effectively remove any porky odors and infuse the meat with a wonderful aroma.
Step 4
Next, add 150ml of pineapple juice. The enzymes in pineapple help tenderize the meat and add a subtle sweetness.
Step 5
Stir in 5 Tbsp of soy sauce for a rich umami flavor. The saltiness of the soy sauce will beautifully complement the wine, creating a deep taste.
Step 6
Add 1 Tbsp of oyster sauce to further enhance the flavor profile. Oyster sauce makes the bossam taste even richer and more sophisticated.
Step 7
Finally, sprinkle in 1/2 tsp of black pepper to aid in odor removal and balance the overall flavors. Whisk all these ingredients together to create your delicious bossam sauce.
Step 8
Place the prepared pork belly pieces into the pot. Position the pieces with the skin side facing upwards; this will help the skin become even more tender and delicious as it cooks.
Step 9
Arrange the chopped onion, halved red chilies, whole garlic cloves, and sliced ginger around the pork belly. These aromatics will impart a wonderful flavor to the meat.
Step 10
Finally, add the 4 slices of pineapple to the pot. The sweetness and aroma of the pineapple will marry perfectly with the pork, creating a unique taste.
Step 11
Cover the pot with a lid and bring it to a simmer over medium heat for 10 minutes. Starting on medium heat allows everything to warm up gently.
Step 12
After 10 minutes, carefully remove the lid and flip the pork belly pieces to the other side. It’s important to flip them periodically to ensure even cooking.
Step 13
Flip the pork every 10 minutes, continuing to cook for a total of 50 minutes. Be mindful of the heat to prevent burning, and keep the lid on to allow the pork to braise and retain its moisture. This method traps the juices inside.
Step 14
To check for doneness, insert a chopstick into the thickest part of the pork belly. If clear juices run out, it is fully cooked. If you see any pinkish liquid, continue cooking for a few more minutes.
Step 15
Once cooked, do not slice the bossam immediately. Let it rest in the pot for a while to cool down slightly. This resting period allows the juices to redistribute within the meat, resulting in an even more moist and tender texture. Once cooled sufficiently, slice it into bite-sized pieces and enjoy your delicious, homemade pork belly bossam!
