Moist No-Water Pork Belly Boil
Making No-Water Pork Belly using Macaron Lady’s Recipe
I tried making no-water pork belly using Macaron Lady’s recipe.
Ingredients
- Pork shoulder 1 portion (approx. 600g)
- Pinch of salt
- Pinch of pepper
- 2 stalks green onion
- 1 onion
- A little oil
Cooking Instructions
Step 1
First, season the pork shoulder generously on both sides with salt and pepper. Let it sit for about 10 minutes to allow the flavors to penetrate.
Step 2
While the pork is seasoning, prepare the vegetables. Roughly chop 1 onion and 2 stalks of green onion. These will be placed on top of the pork, so coarse cuts are perfectly fine!
Step 3
Heat a pan over medium heat. Once hot, drizzle about 2-3 rounds of oil around the pan to coat it lightly. This prevents sticking and helps in tenderizing the meat.
Step 4
Place the seasoned pork onto the heated pan.
Step 5
Arrange the chopped onion around the pork.
Step 6
Add the chopped green onion on top of the pork and onions.
Step 7
Cover the pan with a lid and let it cook for about 20 minutes on low heat. The pork will release its own juices to cook.
Step 8
After 20 minutes, you’ll notice moisture accumulating in the pan from the pork and vegetables, creating a broth. If you have bay leaves, you can add 2-3 now for extra aroma. (You can often get bay leaves from your butcher!)
Step 9
Carefully flip the pork to the other side.
Step 10
Place the cooked vegetables back on top of the pork and cover with the lid again. Cook for another 20 minutes on low heat.
Step 11
Remove the vegetables from the pan. Sear the pork on both sides in the rendered juices until golden brown and slightly crispy.
Step 12
Transfer the beautifully browned pork to a plate and let it rest for a few minutes before slicing. This resting period allows the juices to redistribute, ensuring a moist and tender result.
Step 13
And it’s done! Enjoy your delicious, moist pork belly!
