Hello everyone I'm Solo Chef Bak MuDDaeng
Though Koreans may think this is easy
When foreigners look at it its startling
today we'll make Bossam with crushed garlic
This may look difficult
But its very easy, so lets give it a try.
So lets starts!
First, prepare 500g
of big and thick whole pork belly.
If you can't find whole pork belly
it doesn't matter if you use other cuts.
Then cut it in pieces big enough
to fit in your pot
Now put the pork belly in the pot so that
the fatty part touches the bottom
And while the fatty part heats up
the fat will begin to render
equally flip the pork belly
and start to brown the outside
Until til it looks like this
where the outside is golden brown
Either cola you opened and
left out too long at home
or cola you ordered with chicken
and forgot about
anything works
pour 3 cups into you pot
along with one cup of soy sauce
like this, 3 cups cola, 1 cup soy sauce
ratio of 3:1
turn the stove to low
and boil until the cola and soy sauce
have almost all evaporated.
like Kwak Shiyang who appeared on TV
there's herb tonic boiled pork
boiled pork made in a microwave
Yakult boiled pork, etc, etc
there are so many ways to make it
so refer to the link for instructions
Eating delicious pork like this is nice
but while were waiting
lets make the garlic topping
first prepare and weigh out
about 150g of whole garlic
and make sure to cut off
the end stem part
the mart in front of my house only
has this small sized garlic
I prepared about this much.
But if you have the big, fat garlic,
its better to use that.
Now get a plate you can
use in the microwave
and put all the trimmed garlic on it
and pour one of two glugs of water.
Cover with the lid
and put in the microwave for
4-5 minutes. (700W)
It's safer to use this microwave cover
than to use plastic wrap.
Take out the softened garlic
and add 3 spoons of sugar,
about 1/4 spoon of MSG,
and put double the amount of water
than sugar (6 spoons).
Now just mash the softened garlic.
But if the garlic isn't softened
and doesn't smash easily,
put it in the microwave for another minute
Now ruthlessly smash the garlic
and mix it well with the sugar.
If this is bothersome,
put it in a blender,
and let it go for about 30 secs.
Well, I want to accommodate for those
who don't have a mixer,
so I'll do it by hand.
"No, but why do you use already smashed
garlic? Why go through all the trouble?"
Because when you smash the garlic
on the spot,
pre-cut garlic will work,
but many people have garlic
sitting around in their fridge already.
If you look at this,
Garlic that I bought and smashed today
its past it's prime and has ripened
Even though it's lost some of
it's juices and flavors,
compared to the garlic that was crushed
a week ago,
this is more ripened and discolored
If you're gonna use this kind of
garlic for this crushed garlic sauce
It'll be strong, pungent, and spicy
So when you eat it you'll get heartburn
and likely you're stomach will hurt
So like when you go to a pork belly restaurant
and roast whole garlic cloves
the whole garlic cloves have a rich flavor
and smell good.
Now when its all crushed
the savory and sweet garlic flavors mix
and the garlic sauce is complete.
Now going back to the pork belly
When the liquid has reached this point
take out the pork belly
and cut it into bite sized pieces.
Now the meat is hot, so be careful.
The outside will be this dark color
But the enside will be a milky white
and you've mastered the pork belly.
Set it out prettily
and put the garlic sauce on top.
Sprinkle some black sesame seeds on top
that give a nice contrasting color.
And if you don't have them, you can omit.
Though Koreans like it,
when foreigners see it they wanna pass out
Korean garlic sauce topped
Garlic boiled pork is finished.
This is so delicious.
You can taste the harmony of the ingredients
Try making this garlic boiled pork.