This Man's Cook No-Water Pork Belly Braised in Vegetable Moisture

Name: This Man's Cook No-Water Pork Belly Braised in Vegetable Moisture
Cook time: 80 min
Total time: 80 min
Yield: 3 servings
Cuisine: Korean
Ingredients: pork belly with skin for braising; onion 1~2 pieces; green onion 3~4 stalks; peeled garlic 15 cloves; salt a pinch; mirin 2 tablespoons; vegetable oil a little

Braised pork belly cooked solely with moisture from vegetables, without a single drop of water, locking in rich juices and crisping the skin in a pan for maximum chewiness.

80 min Difficulty Normal Meat & mains

Main ingredients

pork bellyoniongreen oniongarlicmirin

Ingredients needed 3 servings

pork belly with skin for braising
onion 1~2 pieces
green onion 3~4 stalks

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pork belly onion green onion garlic mirin

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peeled garlic 15 cloves

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mirin 2 tablespoons

vegetable oil a little

Recipe

Wipe the surface of the pork belly evenly with a kitchen towel to remove excess moisture. If any skin has separated, cut it off and set aside separately.
Generously season the entire piece of pork with salt and let it marinate for about 20 minutes.
Lay sliced onions, 2 cm thick, evenly across the bottom of a heavy pot with no gaps.
Place half of the chopped green onions (cut into 1-inch lengths) and half of the mashed garlic on top of the onions.
Place the marinated pork belly on top of the vegetables, skin and fat side facing up.
Evenly sprinkle 2 tablespoons of mirin over the pork skin, then cover completely with the remaining garlic and green onions, like a blanket.
Close the pot lid and cook over low heat for 50 minutes, allowing the pork to simmer gently.
After cooking, turn off the heat and let the pot sit with the lid closed for 10 minutes to rest and stabilize the meat.
Remove the pork and score the skin at 0.7–0.8 cm intervals. Heat a pan with a small amount of vegetable oil, place the pork skin-side down, and slowly fry over the lowest heat until the skin turns golden and crispy.
Slice the pork thinly at your desired thickness, laying it flat as you cut.

Marinate pork belly with salt for 20 minutes.
Layer onions, green onions, and garlic in the pot, place the pork on top, then add the remaining vegetables and mirin.
Cover the pot and cook over low heat for 50 minutes, then turn off the heat and let it rest for 10 minutes.
Score the skin, then sear it in a lightly oiled pan over low heat until golden and crispy.

Cooking tips

Never slice the pork immediately after cooking—always let it rest for 10 minutes to retain juices and prevent crumbling.
When searing the skin, oil may splatter significantly—always use a splatter guard or cover the pan while cooking.
Always slice the pork lying flat on its side, never upright, to avoid breaking the shape and ensure clean, even cuts.

Recommended for

Those who want rich, concentrated meat flavor instead of bland, watery boiled pork belly.
Fans of chewy, savory pork rind texture who want to enjoy it alongside the braised pork.

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This Man's Cook No-Water Pork Belly Braised in Vegetable Moisture

Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒3 servings