Main ingredients 🥩
whole pork bellymilkgreen oniongingerbay leavesdoenjang
Striker Chef's Milk Bossam
An unusual bossam recipe that achieves extreme tenderness by boiling pork only with milk and doenjang, without using a single drop of water.
🙋 Recommended for
- ⭐ Those who want a different and even more tender pork dish instead of the usual bland boiled pork
- ⭐ Those looking for a practical pork main dish with low failure rate for entertaining guests
Ingredients needed 🛒3 servings
- whole pork belly 600g
- milk 1L (enough to submerge the meat)
- green onion 1 stalk
- ginger 1 knob
- bay leaves 2 leaves
- doenjang 1 heaping tablespoon
Recipe 🍳
- Make deep cuts into the thick fat layer of the pork belly to help render the fat.
- Preheat a pan without oil and place the pork belly fat side down. Cook slowly over low heat to render the fat.
- Adjust the heat between medium and high, searing all surfaces of the pork belly until golden brown to achieve the Maillard reaction.
- Transfer the seared pork belly to a pot and pour in enough milk to completely submerge the meat.
- Add green onion, ginger, bay leaves, and a heaping tablespoon of doenjang to create a milk broth.
- Bring the milk to a boil, then reduce the heat to low and simmer gently for about 40 minutes until the meat is tender.
- Remove the finished bossam, let it cool slightly, then slice into bite-sized pieces and arrange on a plate.
- Score the fat of the pork belly and sear all surfaces until golden brown in a pan.
- Place the meat in a pot and add milk, green onion, ginger, bay leaves, and doenjang.
- Boil for about 40 minutes, then remove and slice into bite-sized pieces.
Cooking tips 💡
- When searing the fat side first, start over low heat so the fat renders out sufficiently, preventing greasiness later.
- As the milk boils, it can easily overflow, so keep the lid slightly ajar or adjust the heat carefully.
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