Flavorful Pork Belly Suyuk with Doenjang and Star Anise
Flavorful Pork Belly Suyuk with Doenjang and Star Anise
#PorkBellyRecipe #KoreanPork #KimchiPairing | Making Delicious Pork Belly Suyuk with Doenjang and Star Anise for a Savory Taste!
Today’s suyuk features a special preparation using a whole pork belly for an added depth of flavor. The mild doenjang (Korean soybean paste) and aromatic star anise work together to remove any porky odors, resulting in a tender and chewy pork belly suyuk. While we prepared a lighter version with pork shoulder for lunch, tonight we’re making a truly exceptional suyuk with whole pork belly that the whole family will love. Served alongside freshly made kimchi and creamy tofu, it creates a perfect ‘samhab’ (three-harmony combination). Get ready to indulge in a delightful feast with savory pork belly suyuk, which pairs wonderfully with the enticing kimchi, and the smooth tofu.
Ingredients- 600g whole pork belly
- 1 Tbsp doenjang (Korean soybean paste)
- 4 star anise pods
- 5 whole black peppercorns
- 4 cloves garlic
- 1/2 block firm tofu
- Kimchi (for serving)
Cooking Instructions
Step 1
In a deep pot, add enough water to fully submerge the whole pork belly. Once the water comes to a boil, stir in 1 tablespoon of doenjang to remove any gamey flavors. Add 4 star anise pods and 5 whole black peppercorns, along with 4 cloves of garlic for aromatic depth. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer for at least 40 minutes. It’s crucial to allow ample cooking time for the thick pork belly to become tender and succulent all the way through. This method offers a different, wonderfully tender and chewy texture compared to using pork shoulder.
Step 2
Carefully remove the well-cooked pork belly suyuk from the pot and let it rest for a moment. While it’s delicious to slice and enjoy immediately while hot, letting it cool slightly will make it easier and safer to handle for slicing, especially if it’s very hot.
Step 3
Once slightly cooled, slice the pork belly suyuk into thick, bite-sized pieces. Arrange them attractively on a serving plate. Thick slices ensure a satisfying chew and allow you to savor the rich juices.
Step 4
Prepare some freshly made kimchi from the winter kimchi season. The sight of this vibrant, crisp kimchi alone is enough to make your mouth water, promising a delightful pairing with the suyuk. Its flavor will only deepen and improve as it ages.
Step 5
Cut the 1/2 block of tofu into serving pieces. You can warm it up by microwaving for about 2 minutes or by briefly blanching it in boiling water. Drizzle a little sesame oil over the warmed tofu and sprinkle with toasted sesame seeds for added nuttiness. Now, your delicious ‘samhab’ is complete, featuring the freshly boiled pork belly suyuk, crisp kimchi, and creamy tofu! It’s time to enjoy this fantastic combination.
