Korean Water-Free Bossam (Boiled Pork Belly)

Tender, succulent Korean-style boiled pork belly cooked entirely without added water using a bed of aromatic fruits and vegetables infused with beer and soybean paste.

Ingredients

• 1 kg pork belly
• 2 red apples
• 2 red onions
• 1 bunch green scallions
• 5 slices fresh ginger
• 6 cloves garlic
• 3 bay leaves
• 1 tbsp black pepper curry powder
• 2 tbsp Korean soybean paste
• 1 can beer
• to taste seasoning powder

Instructions

1. 1Season the pork belly

   

   Lay out the raw pork belly strips on a dark plate and evenly sprinkle seasoning from a green shaker over the meat to infuse flavors before searing.

   Tip: Ensure the seasoning is distributed evenly across all pieces for balanced flavor.
2. 2Prep the apples

   

   Slice red apples into clean wedges on a wooden cutting board using a chefs knife as part of the aromatics for the water-free pot.

   Tip: Cut uniform wedges so they release juices evenly during cooking.
3. 3Slice the red onion

   

   Cut a red onion in half and slice it on a wooden cutting board with a chefs knife to prepare the vegetable bed for the meat.

   Tip: Keep slices thick enough so they retain moisture and dont disintegrate completely.
4. 4Chop the scallions

   

   Chop green scallions on a wooden cutting board to add essential aromatics to the bottom of the pot.

   Tip: Use both the white and green parts for maximum aromatic depth.
5. 5Sear the pork belly

   

   Place the pork belly pieces into a pink pot and sear them using metal tongs until both sides are golden brown and aromatic.

   Tip: Sear over medium heat to lock in the juices without burning the outer layers.
6. 6Layer vegetables and meat

   

   Place the processed vegetables and fruits into the pot, then arrange the seared pork belly on top before adding spices and liquids.

   Tip: Put the vegetables at the very bottom to create a natural moisture barrier and base.
7. 7Add aromatics and seasonings

   

   Place ginger slices, garlic cloves, bay leaves, black pepper curry powder, Korean soybean paste, and canned beer into the pot directly over the seared pork belly and chopped vegetables.

   Tip: Adding beer and soybean paste provides moisture and depth, eliminating the need for extra water.
8. 8Set the cooking timer

   

   Adjust the mechanical kitchen timer to 40 minutes to track the braising time for the water-free pork belly.

   Tip: Ensure the timer is securely set to give the ingredients enough time to fully tenderize.

Storage & Reheating

Burn It Off

Frequently Asked Questions