Moist No-Water Pork Belly Boiled in Vegetable Juices with Seasoned Perilla Leaves
Secrets to No-Water Pork Belly Boiled to Perfection: No Added Water, Just Pure Vegetable Juices! Plus a Perfect Side Dish: Seasoned Perilla Leaves
Discover the incredible method for making incredibly tender and juicy pork belly, cooked solely in the natural moisture of vegetables! While the pork belly simmers to perfection, let’s prepare the perfectly complementary seasoned perilla leaves. This recipe guarantees a restaurant-quality dish right in your own kitchen. (Source: All Recipes, 10000 Recipe)
Pork Belly Essentials
- 1 large leek
- 1 large onion
- 1 large apple
- 5 cloves garlic
- 1 Tbsp whole peppercorns
- 1 bay leaf
- 2 strips pork belly (approx. 600g)
- 4 Tbsp soybean paste (doenjang)
Perfect Pairing: Seasoned Perilla Leaves Ingredients
- 11 perilla leaves
- 1 Tbsp red pepper paste (gochujang)
- 1/2 Tbsp red pepper flakes (gochugaru)
- 1/2 Tbsp minced garlic
- 1 Tbsp corn syrup (oligosaccharide)
- 1/2 Tbsp anchovy sauce (myeolchi aekjeot)
- 1/2 tsp salt (or to taste)
- 11 perilla leaves
- 1 Tbsp red pepper paste (gochujang)
- 1/2 Tbsp red pepper flakes (gochugaru)
- 1/2 Tbsp minced garlic
- 1 Tbsp corn syrup (oligosaccharide)
- 1/2 Tbsp anchovy sauce (myeolchi aekjeot)
- 1/2 tsp salt (or to taste)
Cooking Instructions
Step 1
[Prepare for No-Water Pork Belly] First, let’s prepare the vegetables that will infuse the pork belly with flavor. Roughly chop the onion, cut the leek into 4 large pieces, and quarter the apple after removing the core. Cutting them into large chunks ensures sufficient moisture release from the vegetables to cook the pork tenderly. 
Step 2
Get your pork belly ready. To effectively remove any unwanted odors and enhance its savory taste, thoroughly spread soybean paste (doenjang) all over the surface of the pork belly. Soybean paste is a secret weapon for elevating the pork belly’s flavor.
Step 3
Now, it’s time to layer the vegetables in the pot. Arrange the roughly chopped leeks, onions, and apples attractively on the bottom of the pot. Place the soybean paste-coated pork belly on top. Then, add the remaining leeks and onions, 5 whole garlic cloves, 1 tablespoon of whole peppercorns, and 1 bay leaf. Loading up on vegetables is crucial as their released moisture will cook the meat.
Step 4
Cover the pot tightly and let it simmer gently over low heat for 40 minutes. Keep the lid on and avoid opening it to allow the vegetable juices and aromas to penetrate the meat deeply, resulting in incredibly tender and odor-free pork belly. Briefly check to ensure it’s not burning if you hear any unusual sounds.
Step 5
[Make Seasoned Perilla Leaves] While the pork belly is cooking, let’s make the perfect accompaniment: seasoned perilla leaves. Bring a pot of water to a boil with a pinch of salt. Blanch the perilla leaves, one by one, for a few seconds. Blanching enhances their aroma and helps them absorb the seasoning better. Rinse them in cold water and gently squeeze out the excess moisture. 
Step 6
Now, let’s prepare the seasoning. In a bowl, combine 1 tablespoon of gochujang, 1/2 tablespoon of gochugaru, 1/2 tablespoon of minced garlic, 1 tablespoon of corn syrup, 1/2 tablespoon of anchovy sauce, and 1/2 teaspoon of salt (adjust to your taste). Mix these ingredients well. Gently toss the squeezed perilla leaves into the seasoning until evenly coated. Your delicious seasoned perilla leaves are now ready! Enjoy them with the tender, juicy pork belly.
