Seungwoo Dad's Waterless Pork Belly Boil

Name: Seungwoo Dad's Waterless Pork Belly Boil
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Large block of pork (preferred cuts like pork belly, pork shoulder, or pork leg); Onions, enough to cover the bottom of the pan

A versatile pork belly boil base recipe that maximizes storage and culinary versatility by tenderly cooking a block of meat using only the moisture from onions, without any added water.

50 min Difficulty Easy Meat & mains

Main ingredients

PorkOnion

Ingredients needed 4 servings

Large block of pork (preferred cuts like pork belly, pork shoulder, or pork leg)
Onions, enough to cover the bottom of the pan

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Pork Onion

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Recipe

Thickly slice or thinly slice the onions and spread them evenly to cover the bottom of the pot or pan without gaps.
Place the prepared pork block on top of the onions, ensuring the pieces do not overlap.
If you are concerned about any gamey smell from the meat, it's recommended to sear the surface of the pork over high heat in a preheated pan before placing it on the onions.
Cover the pan tightly with a lid, then turn the gas heat to the lowest setting (just before the flame disappears).
Maintain the low heat for 30 to 50 minutes, allowing the onions to release their moisture and steam-cook the pork thoroughly.
Check if the pork is fully cooked by inserting a chopstick; if no pink liquid comes out, it's done. Turn off the heat and let it cool slightly.
The finished pork belly can be sliced and eaten immediately, or portioned for different uses and stored in the refrigerator for up to a week or in the freezer for up to a month for various cooking applications.

Line the pan bottom with sliced onions and place pork blocks without overlapping.
Cover tightly and simmer on the lowest heat for 30-50 minutes until moisture is released.
Once tenderly cooked, let the pork belly cool slightly, then portion and store according to intended use.

Cooking tips

If the initial heat is too high, the bottom may burn before the onion's natural juices are released, so be sure to adjust the heat to the absolute minimum.
Freezing cooked pork belly instead of raw meat results in less moisture loss upon thawing, maintaining a tender texture and faster thawing.
This is a cost-effective method for making large batches, using affordable cuts like pork shoulder (jeonji) or hind leg (huji) in addition to pork belly or neck.

Recommended for

Those who want to buy large cuts of meat affordably in bulk and consume them efficiently over time.
Those who prefer moist pork belly with its natural flavors locked in, rather than regular boiled pork belly where juices are lost.
Single-person households and office workers who want to significantly reduce their weekday cooking time by preparing a base meat component in advance.

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