Bo-Saam Pork Belly Recipe

Bibigo's bo-saam pork belly

Name: Bibigo's bo-saam pork belly
Total time: 1 h 30 min
Yield: serves 4
Cuisine: Korean
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)

Published: March 10, 2015 at 9:44 AM

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serves 4

Easy

Total time: 1 hr and 30 mins

+ soaking and pressing

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This Korean dish of slow-cooked pork gets a smart makeover at Bibigo. To make very neat pork slices, press it after cooking. Bibigo has its own range of ingredients at cjfoods.com

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Ingredients

Nutrition

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)

Nutrition: per serving

kcal614
fat44.3g
saturates0g
carbs1.7g
sugars0g
fibre1g
protein52.1g
salt0.7g

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.

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