Bibigo's bo-saam pork belly
- Preparation and cooking time
- Total time
- + soaking and pressing
- Easy
- serves 4
Skip to ingredients
Ingredients
- 100g wild garlic or young spinach
- 4 green chillies, sliced
- 4 cloves garlic, sliced
- (white part only) finely shredded for garnish leek or spring onion
- for dipping ssamjang (Korean soybean paste)
- 1 kg pork belly
- 150ml dark soy sauce
- 1 leek, cut into chunks
- 2 large chunks ginger, sliced
- 5 whole cloves garlic
- 1 onion, quartered
- 2 dried red chillies
- 8 black peppercorns
- 2 tbsp golden caster sugar
- 150g ssamjang
- 75ml (optional) soju (Korean spirit)
Method
- STEP 1
Soak the pork belly in cold water for an hour (this is traditionally done to remove excess blood).
- STEP 2
Put the pork in a wide pan and add 2 litres of water. Bring to a boil, skim the surface then add the soy sauce, leek, ginger, garlic, onion, dried red chilli, peppercorns, sugar, and Korean soybean paste. Add the soju and simmer for an hour. Take out the pork and rest, then press for an hour by putting under a heavy chopping board weighed down with some tins. Discard everything else.
- STEP 3
Slice the pork into 1cm-thick pieces. Cook the chilli, garlic and garlic in a little oil. Lay slices of pork belly on plates on top of some shredded leek. Serve with the veg and extra ssamjang as a dip on the side.
