Moist Pork Belly Bossam (Boiled Pork Wraps)
Tender whole pork belly boiled with a bottle of herbal drink and basic vegetables to remove gaminess and keep it moist.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This boiled pork recipe uses a bottle of traditional herbal drink instead of complicated spices to easily eliminate any pork odor. Layering plenty of onion and green onion at the bottom of a heavy pot and cooking the whole pork belly over low heat results in a soft, juicy texture. It pairs wonderfully with freshly made kimchi during kimchi-making season or fresh wrap vegetables.
- Servings
- 2–3 servings
- Cook time
- 40 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Whole pork belly600 g
- Ssanghwa-tang (traditional herbal drink)1 bottle (large bottle)
- Large green onion (daepa)1 stalk
- Onion1
- Regular soy sauce (jin-ganjang)2 tbsp
- Soju1/3 cup
- For boiled pork or bossam, you can prepare any whole cut you like, such as pork picnic shoulder, ham, Boston butt, shank, or pork belly.
- Leftover fruit or fruit peels can also be added when boiling the meat.
Steps
Prepare the ingredients
For boiled pork or bossam, you can prepare any whole cut you like, such as pork picnic shoulder, ham, Boston butt, shank, or pork belly.
I used whole pork belly, and today instead of doenjang, all you need is 1 bottle of ssanghwa-tang (traditional herbal drink) (large bottle), large green onion (daepa), onion, and soju.
It is really simple.
Chop the ingredients
Cut the onion and green onion into large chunks.
Leftover fruit or fruit peels can also be added when boiling the meat.
Layer the ingredients
Spread the onion across the bottom of a heavy pot first, then place the green onion on top.
Boil the pork
Pour 1/3 cup soju, 1 bottle ssanghwa-tang (traditional herbal drink), and 2 tbsp regular soy sauce (jin-ganjang) over the pork. Cover with the lid, and once steam begins to rise, lower the heat to low. Cook for 15 minutes to 20 minutes, flip the pork over once, and cook for another 15 minutes.
Pierce the pork; if no blood seeps out and clear juices come up, it is fully cooked.
Turn off the heat, let it rest for 5 minutes, let the steam dissipate slightly, and slice it thin.
Finish
Look at this.
Can you see how moist the pork is?
Having a piece while slicing it, the rendered rind is chewy and light, while the meat is tender and bursting with savory flavor.
Ppunwife's tips
- Pierce the meat; if no blood seeps out and clear juices come up, it is fully cooked.
- Turn off the heat, let it rest for 5 minutes, let the steam dissipate slightly, and slice it thin.
FAQ
Can I use other cuts of pork instead of whole pork belly?
Yes, in addition to whole pork belly, you can use any cut you prefer in a whole block, such as picnic shoulder, ham, Boston butt, or shank.
How can I check if the pork is fully cooked through?
Pierce the pork deeply with a chopstick or skewer. If no blood seeps out and clear, transparent juices rise, it is completely cooked through.
Are there any other ingredients that work well in the pot besides vegetables?
Besides onion and green onion, you can also add leftover fruit scraps or fruit peels to the pot when boiling.
