Fruity & Tender: Simple No-Water Pork Belly Boiled in Fruit
Use Up Your Produce! How to Make Fragrant No-Water Pork Belly Boiled with Apple and Pear (Samgyeopsal Bossam Recipe)
I made some delicious pork belly ‘suyuk’ using a pear and a slightly imperfect apple that were hanging around in my fridge. Boiling the pork belly with just these fruits infused it with a wonderful fruity aroma! This no-water method using seasonal fruits is incredibly simple. Shall we give it a try?
Ingredients- Pork Belly 600g
- 1 Apple
- 1 Pear
- 4-5 Bay Leaves
Cooking Instructions
Step 1
To prepare this delicious ‘suyuk’ (boiled pork), you only need a pack of pork belly and a fresh apple and pear. Simple, isn’t it?
Step 2
Wash the apple and pear thoroughly, keeping the skins on as we’ll use them entirely. Slice them into thick rounds or roughly chop them and layer them thickly on the bottom of your pot. Since this is a ‘no-water’ cooking method, using a pot with a thick bottom is best to prevent scorching and ensure even cooking.
Step 3
Arrange the pork belly slices on top of the fruit layer. Then, scatter 4-5 bay leaves amongst the meat; these are excellent for removing any gaminess.
Step 4
Finally, cover the pork belly with another layer of sliced apple and pear. That’s it for the preparation! For an extra touch, you could add sliced onion or the white parts of a leek along with the fruit for added depth of flavor. However, today, we’re focusing purely on the fruit’s natural fragrance. While some recipes add doenjang (soybean paste) or cooking wine to tenderize the pork and remove odors, fresh, high-quality pork belly doesn’t typically need them to taste great.
Step 5
Simmer over medium heat for about 10 minutes. Once it starts boiling, reduce the heat to medium-low and let it cook gently for 40 to 50 minutes, or until the pork is very tender. After turning off the heat, let it rest for another 10 minutes to allow the flavors to meld and the meat to become even more succulent. Remember, because no water is added, starting on high heat can cause the bottom to burn. Be mindful of your heat control. The fruits release a surprising amount of moisture, creating a flavorful broth without a single drop of added water.
Step 6
After boiling for about 50 minutes to an hour, turn off the heat, let it cool slightly, and then slice the pork belly into your desired serving size. As a reference, boiling in plain water usually takes around 40 minutes. However, with the no-water method using fruits, the process takes a little longer as the moisture and heat from the fruit need time to penetrate the meat thoroughly.
