Doenjang No-Water Pork Belly
Simple and Flavorful Doenjang Pork Belly: A No-Water Recipe for Weeknights
Hello everyone! This is Go-yeon & Bang-vely.^^ Do you ever have those days when you want to serve your family a delicious meat dish on a weekday? That’s when this super easy ‘Doenjang No-Water Pork Belly’ comes in handy! Utilizing pork shoulder on sale at the mart, you can create a wonderful meal. Using Doenjang (Korean soybean paste) adds a deep, rich flavor without any gamey smell.
Pork Belly Ingredients- 1.3kg Pork shoulder
- 2 Apples
- 2 Green onions (scallions)
- 2 Onions
- Pinch of black pepper
- A little bit of sesame seeds
- 1 Head of garlic
Doenjang Seasoning- 5 Tbsp commercial Doenjang (soybean paste)
- 5 Tbsp Mirin (or cooking wine)
- 1 Tbsp minced garlic
- 5 Tbsp commercial Doenjang (soybean paste)
- 5 Tbsp Mirin (or cooking wine)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, soak the 1.3kg of pork shoulder in cold water for about 15 minutes to remove excess blood. Properly draining the blood is key to a clean-tasting pork belly without any unpleasant odors.
Step 2
Let’s make the Doenjang seasoning to add flavor to the pork! In a small bowl, add 5 tablespoons of commercial Doenjang.
Step 3
For enhanced umami and to eliminate any gamey smell, add 1 tablespoon of minced garlic.
Step 4
Add 5 tablespoons of Mirin (or cooking wine) to help tenderize the meat and further mask any pork odor.
Step 5
Mix the Doenjang, minced garlic, and Mirin well with a spoon to create a delicious Doenjang seasoning. (Doenjang seasoning complete!)
Step 6
Now, let’s prepare the vegetables to cook with the pork belly. Wash the apples, remove the core, and slice them thinly. The apples will add a subtle sweetness and aroma.
Step 7
Peel the onions, cut them in half, and then slice them thinly. The sweetness and aroma of the onions will blend beautifully with the pork.
Step 8
Wash the head of garlic, trim off the top part, and if the cloves are large, cut them in half. Whole garlic cloves will impart a mild, pleasant aroma.
Step 9
Wash the green onions and trim off the roots. Then, cut them into large pieces, about 15-20cm long. The fresh, clean scent of the green onions will enhance the overall flavor of the pork belly.
Step 10
Drain the pork shoulder thoroughly after soaking it to remove blood. Any remaining water can make the cooking liquid cloudy.
Step 11
Place the drained pork into a clean plastic bag or an airtight container. This makes it easier to season the meat.
Step 12
Generously coat the pork with the prepared Doenjang seasoning. Make sure to spread it evenly, ensuring it penetrates the meat for maximum flavor.
Step 13
Now, add the prepared vegetables. Place one sliced apple, one sliced onion, and half of the prepared garlic cloves on top of the pork.
Step 14
Gently mix the seasoned pork and vegetables together inside the bag. Ensure the seasoning coats everything evenly.
Step 15
For a deeper flavor, refrigerate the pork with the Doenjang seasoning for about 20 minutes. This marinating step will make the pork much more tender and delicious.
Step 16
In a large, deep pot, place half a sliced apple, half a sliced onion, and one green onion at the bottom. Layering the vegetables prevents the pork from sticking to the bottom and adds a subtle aroma.
Step 17
Remove the pork from the refrigerator after its 20-minute rest and place it in the pot along with the seasoning and vegetables.
Step 18
Arrange the remaining green onions, onion, and apple on top of the pork, then sprinkle with black pepper. Cover with a lid and simmer over very low heat for 50 minutes. Since this is a no-water method, carefully control the heat to prevent burning.
Step 19
About 30 minutes into cooking, carefully lift the lid to check if enough moisture has been released from the vegetables and fruits. Gently flip the pork over to ensure even cooking.
Step 20
After simmering over low heat for a total of 50 minutes, open the lid. You’ll see the moist, tender pork belly that has cooked in the released juices from the vegetables and fruits. The vegetables will be wilted, and the fruits will be soft.
Step 21
Transfer the cooked pork belly to a cutting board and let it cool slightly. Slice it into approximately 0.5cm thick pieces. Be careful not to slice it while it’s too hot, as it might fall apart.
Step 22
Finally, arrange the sliced pork belly attractively on a plate and sprinkle with sesame seeds for a beautiful finish. (Complete!) Enjoy your delicious Doenjang No-Water Pork Belly with ssamjang, salted shrimp, and fresh lettuce wraps!
