Nitrate & Nitrite Free Korean Bossam Pork Belly
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Learn more →Ingredients
6 servings
For the pork
- 2 lb skin-on pork belly, in one piece
- 8 cups water
- 3 tbsp tamari
- 2 tbsp rice wine (mirin) or dry sake
- 1 tbsp maple syrup
- 1 tbsp fresh ginger, peeled and thinly sliced
- 6 scallions, green tops only, cut into 2-inch pieces
- 1 tsp black peppercorns
For the quick-pickled radish
- 1 cup daikon radish, peeled and cut into 2-inch matchsticks
- 2 tbsp rice vinegar
- 1 tsp granulated sugar
- ½ tsp fine salt
- ½ tsp korean red pepper flakes (gochugaru)
For the dipping sauce
- 2 tbsp tamari
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, peeled and finely grated
- 1 tsp maple syrup
- 1 tsp toasted sesame seeds
- ½ tsp korean red pepper flakes (gochugaru) (optional)
For serving
- 1 small head napa cabbage, outer leaves separated and washed
- 4 scallions, green tops only, thinly sliced
Instructions
- 1
Combine the water, 3 tbsp tamari, rice wine, maple syrup, sliced ginger, scallion green tops, and black peppercorns in a large pot (6-qt or larger). Bring to a boil over high heat.
- 2
Lower the pork belly into the boiling liquid skin-side up. Return to a boil, then reduce the heat to maintain a steady, gentle simmer. Cover and cook for 1 hour 30 minutes, until the pork is very tender and an instant-read thermometer inserted into the thickest part reads at least 195°F (90°C) — the meat should yield easily when pressed with tongs.
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