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Easy Korean Bossam Boiled Pork Belly Recipe for Beginners - Tender, Flavorful, and Simple

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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds (900 g) pork belly, in one solid slab
  • 10 cups water (enough to cover the meat)
  • 1 small onion, halved
  • 8–10 garlic cloves, smashed
  • 1-inch piece ginger, sliced
  • 3 scallions, cut into large pieces (optional)
  • 1/3 cup soy sauce
  • 2 tablespoons rice wine or sake (optional but recommended)
  • 1 tablespoon sugar or honey
  • 1 teaspoon whole black peppercorns (or 1/2 teaspoon ground)
  • 1–2 bay leaves (optional)
  • 1/2 cup Korean radish or daikon, thick slices (optional but classic)
  • For serving: red or green leaf lettuce, perilla leaves (if available), napa kimchi or radish kimchi, sliced fresh chilies, raw garlic slices, ssamjang (Korean dipping sauce), and steamed rice

Method
 

  1. Rinse and prep: Rinse the pork belly under cold water and pat dry. Trim any loose bits. Keep the slab whole for even cooking.
  2. Build the broth: In a large pot, add water, onion, garlic, ginger, scallions, soy sauce, rice wine, sugar, peppercorns, bay leaves, and radish/daikon if using.
  3. Add the pork: Gently place the pork belly into the pot. Liquid should cover it by at least 1 inch. If not, add a little more water.
  4. Bring to a boil, then simmer: Bring to a strong boil over high heat for 5 minutes. Skim off any foam. Reduce to a gentle simmer, cover partially, and cook for 60–75 minutes, turning the pork once halfway through.
  5. Check doneness: The pork is ready when a chopstick or fork slides in easily and the center is no longer pink. Internal temperature should be about 195–200°F (90–93°C) for ultra-tender slices.
  6. Rest and slice: Remove the pork and rest for 10–15 minutes. Slice across the grain into 1/4-inch (0.5 cm) pieces. Thicker slices are fine if you prefer a meatier bite.
  7. Warm serving option: Keep slices moist by ladling a bit of hot broth over them or keeping them tented with foil.
  8. Serve: Set out lettuce, perilla leaves, kimchi, ssamjang, chilies, and garlic slices. To eat, place pork on a leaf, add a dab of ssamjang and a bit of kimchi, wrap, and enjoy.