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Crispy Mouthwatering Bossam Korean Pork Belly Feast Easy Homemade Recipe

bossam korean pork belly - featured image
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This recipe delivers tender, juicy pork belly with perfectly crispy skin, simmered with aromatic spices and roasted to crackling perfection. Ideal for a comforting feast that impresses with layers of flavor and texture.

Ingredients

Scale
  • 3 pounds pork belly, skin on, preferably with evenly layered fat and meat
  • 8 cups water
  • 6 cloves garlic, smashed
  • 2-inch piece ginger, sliced
  • 3 stalks green onions, trimmed
  • 1/4 cup soy sauce (naturally brewed)
  • 2 tablespoons rice wine or mirin
  • About 1 tablespoon salt, adjusted to taste
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • Kimchi, as a side (optional but recommended)
  • Leafy greens or napa cabbage, for wrapping
  • Ssamjang sauce, store-bought or homemade

Instructions

  1. Score the pork belly skin in a crosshatch pattern about 1/4 inch deep, being careful not to cut into the meat.
  2. In a large stockpot, combine 8 cups water, smashed garlic, sliced ginger, green onions, soy sauce, rice wine, salt, black peppercorns, and bay leaves. Bring to a gentle boil.
  3. Lower the pork belly into the broth, skin side up. Reduce heat to low and simmer gently for 1.5 to 2 hours until tender but not falling apart. Skim off any foam or impurities occasionally.
  4. Remove the pork belly and let it rest on a wire rack or plate. Reserve the broth for dipping or soup.
  5. Pat the skin thoroughly dry with paper towels. For extra crispiness, refrigerate the pork uncovered for 30 minutes to dry out the skin further.
  6. Preheat oven to 425°F (220°C). Place the pork belly skin side up on a wire rack over a baking sheet.
  7. Roast for 25-30 minutes, watching closely until the skin puffs up and becomes golden and crackling.
  8. Let the pork rest for 10 minutes before slicing into 1/2-inch thick pieces.
  9. Serve with fresh napa cabbage leaves, kimchi, and ssamjang sauce. Wrap pork in the greens with a dollop of sauce for the full bossam experience.

Notes

Drying the skin thoroughly before roasting is essential for crispiness. If skin isn’t crisping enough, broil for 1-2 minutes watching carefully to avoid burning. Use tamari or coconut aminos for gluten-free soy sauce substitute. Rest pork before slicing to retain juices. Refrigerate uncovered for 30 minutes to dry skin further.

Nutrition

Keywords: bossam, Korean pork belly, crispy pork belly, Korean feast, homemade bossam, pork belly recipe, Korean cuisine, ssamjang, kimchi, slow simmer pork

Find it online: https://bouncybowl.com/crispy-mouthwatering-bossam-korean-pork-belly-feast-easy-homemade-recipe/