Milk-Braised Pork Belly Bossam - Simmered in Milk for 90 Minutes for No Odor and Melt-in-Your-Mouth Texture

Steps

1. 1

   Make dense scoring cuts in the pork belly skin

2. 2

   Heat grapeseed oil in a pan and brown the pork belly until golden

3. 3

   In a pot, sequentially brown the pork belly, onion, green onions, and garlic, then set aside

4. 4

   Add whole peppercorns, bay leaves, and ssamjang, then stir-fry over medium heat for 10 seconds to release the aroma

5. 5

   Add the browned vegetables, stir-fry for another 10 seconds, then add pork belly and 1.5L milk, braise over medium heat for 90 minutes

6. 6

   Cut the tenderly braised pork belly into bite-sized pieces and plate

7. 7

   Serve with aged kimchi, cheongyang peppers, red chili, garlic, wasabi, and ssamjang to finish

8. 8

   Strain the bossam broth through a fine mesh sieve and skim off the oil (for rice pudding)

9. 9

   Soak sheet gelatin in ice water and cut the vanilla bean in half

10. 10

    In a pot, add 250g broth, 250g heavy cream, 40g sugar, and vanilla bean, then steep over low heat for 5 minutes

11. 11

    Add soaked gelatin, mix, strain through a sieve, then refrigerate to set

12. 12

    Top the set jelly with seasonal fruits and plate

13. 13

    Add cooked udon noodles and chopped green onions to the remaining 200g broth to complete the udon dish

14. 14

    Season with salt and pepper to taste