Waterless Steamed Pork Belly

Set up a steamer and bring the water to a gentle boil; the steam will create a moist environment without adding liquid directly to the dish.

Place a heat‑proof, shallow dish (such as a ceramic or glass baking dish) inside the steamer basket, ensuring it sits level.

Lay the 1 kg pork belly skin side up in the dish, patting it dry with paper towels.

In a small bowl, combine 2 tbsp doenjang, 1 tbsp soy sauce, and 1 tsp sugar; stir until the sugar dissolves to form a glaze.

Spread the glaze evenly over the entire surface of the pork belly, making sure to coat the edges.

Arrange the sliced apple, sliced Korean pear, onion rings, cut leek, ginger slices, crushed garlic, and sprinkle the 0.5 tsp black peppercorns around the pork belly, creating a fragrant aromatic ring.

Cover the dish tightly with aluminum foil or a lid to trap steam and prevent condensation from dripping onto the meat.

Steam the covered dish over medium‑high heat for about 60 minutes, or until the pork belly is fork‑tender and the aromatics are soft and fragrant.

After steaming, carefully remove the dish from the steamer and let it rest, uncovered, for 5 minutes to allow the glaze to set.

Slice the pork belly into 1‑inch thick pieces, arranging them on a serving platter.

Serve the sliced pork belly alongside a portion of radish kimchi and salted cabbage for contrast and crunch.