Apple No-Water Pork Belly Boil
Perfect for Kimchi Season! Apple No-Water Pork Belly Boil~
A must-have recipe for kimchi-making season. Don’t boil the meat in water! This method uses only the natural moisture from apples and vegetables to create incredibly tender and flavorful boiled pork belly, without any unpleasant odor.
Ingredients- 2 units (approx. 1.2kg) Pork Belly (Ogyeopsal cut)
- 1-2 Apples
- 1 Onion
- 1-2 stalks Green Onions (mostly the white parts)
- 1 cup (200ml) Rice Wine (Cheongju)
- Magnolia Bark (optional, for added aroma)
- 2-3 Bay Leaves (optional, effective for odor removal)
- 1/2 tsp Whole Peppercorns (optional, for enhanced flavor)
Cooking Instructions
Step 1
Line the bottom of a pot with thinly sliced apples and onions, making sure they don’t overlap too much. This prevents the pork from sticking and allows the gentle aroma from the vegetables to infuse into the meat, making it more delicious.
Step 2
Place the pork belly slices over the vegetables. Then, arrange the white parts of the green onions on top of the pork. The white parts of the green onion have a better aroma than the green leaves.
Step 3
If you have ingredients like bay leaves, magnolia bark, or whole peppercorns that help remove odor, add them now. These are great to use if you want to add a special fragrance or ensure the pork has no gamey smell.
Step 4
Pour 1 cup of rice wine evenly over the ingredients. Start with medium heat. Once the pot begins to boil, reduce the heat to low and cover with a lid. Let it cook for 40-50 minutes. It’s best not to open the lid frequently while it’s cooking.
Step 5
This way, you can achieve a delicious boiled pork belly using only the natural moisture from the pork, apples, and onions, along with the rice wine, without adding any water. To check if it’s cooked, pierce the meat with a chopstick; if clear juices run out, it’s ready. Let it cool slightly, then slice and enjoy with your kimchi!
