I was planning to do a pork dish for my korean theme dinner party. Bossam is a healthier version of korean bbq pork belly. Usually korean bbq pork consist of lettuce wrap with grilled meat and a slightly spicy bean paste. Instead of grilled meat, this it with plain boiled pork.
Strong pork smell
However a few weeks prior to that, Piglet mentioned that my usual Chinese pork stew had too strong porky taste. Few days prior to that I added a few steps to remove it and it tasted fine according to Piglet. It was a success! So bossam is back on the menu for the dinner party. So what did I do?
Removing Pork Smell
Its a 2 step process
- Add 1-2 tbs of rice wine into raw pork, pour boiling hot water to the pork and leave for about 10 minutes. After that drain it and wash it with tap water.
- Boil pork with 2cm (sliced) ginger and a few spring onion . Ensure that the boiling liquid covers the pork. Boil for 10 minutes. Take out the pork belly and pour away the boiling liquid.
It smells so much better after that.
Bossam Recipe
Ingredients
600g pork belly
1 tsp coffee powder
1 white onion
2cm ginger
Half bulb garlic
Few pieces of spring onion
1 tbs Doenjang (Soy bean paste)
Method
I used the method above to remove the strong pork smell.
Simmer the pork with the ingredients above for about 1 hour 10 mins then cool for 10 minutes. Slice it into pieces.
Serve it with lettuce, kimchi, ssamjang (korean bbq dipping sauce) or fermented shrimp sauce.
I cooked it longer so its slightly ‘melt in mouth’. Just the way Piglet likes it.
Ssamjamg
Ssamjang consist of doenjang (soy bean paste), gochujang (chilli paste), sesame seed, spring onion, garlic. At times when I want it to be simple, I just mix the two paste together without adding anything else.