Crispy Outside, Juicy Inside Pork Belly (Suyuk)
Crispy Outside, Juicy Inside Pork Belly (Suyuk)
How to Make Ultimate Pork Belly (Suyuk) with Zero Water, Bursting with Juices
This recipe allows you to make perfectly seared, crispy pork belly that remains incredibly moist and juicy on the inside, all without adding any water. By utilizing the natural moisture from vegetables, this method effectively eliminates any gamey odors from the pork. Enjoy a delicious Suyuk right at home!
Ingredients for Waterless Pork Belly- Pork Belly 1kg
- Salt, a pinch (for marinating)
- Black Pepper, a pinch (for marinating)
- Green Tea Powder, a pinch (optional, for odor removal)
- Soju 1 Tbsp (for odor removal)
- 1 Onion (sliced)
- 1 Green Onion (cut into large pieces)
- Minari (Korean Water Parsley), a small bunch (optional)
- Cooking Oil, a little (for greasing the pan)
Cooking Instructions
Step 1
First, prepare 1kg of pork belly for Suyuk. If you have a whole piece without scoring, cut it into approximately 4 equal portions for manageable serving sizes. Lightly season the exterior of the pork with salt and pepper. To help remove any gamey odors, sprinkle with green tea powder (optional) and 1 tablespoon of soju. Gently massage the seasonings into the meat and let it marinate for about 10 minutes.
Step 2
Take a frying pan suitable for cooking and lightly coat the bottom with a thin layer of cooking oil. Heat the pan over medium heat until it’s well preheated. A properly heated pan will prevent the meat from sticking and help achieve a beautiful sear.
Step 3
Once the pan is hot, place the marinated pork belly into it. Prepare your vegetables: peel and roughly slice the onion, and cut the green onion into large pieces, about 2-3 cm long. Arrange these vegetables generously over the pork belly in the pan.
Step 4
After placing the vegetables on top of the pork, immediately cover the pan with a lid. Cook over medium-low heat for 20 minutes. During this time, the vegetables will release their moisture, steaming the pork and keeping it tender, while also infusing it with a subtle, pleasant aroma that aids in odor reduction.
Step 5
After 20 minutes, lift the lid. Carefully flip the pork belly pieces. Add another layer of the sliced onion and large green onion pieces on top of the flipped pork. This second layer of vegetables helps to keep the meat moist as it continues to cook.
Step 6
Cover the pan again with the lid and continue to cook over medium-low heat for another 20 minutes. This total of 40 minutes of cooking, steamed by the vegetable moisture, ensures the pork becomes wonderfully tender.
Step 7
Once 40 minutes have passed, remove the lid and temporarily set aside the cooked vegetables. Now, increase the heat slightly to medium and cook the pork belly for an additional 5 minutes on each side (front and back). This step is crucial for developing a beautifully golden-brown and crispy exterior.
Step 8
If you have minari (Korean water parsley), add it to the pan during the final 5-minute searing stage, either around or on top of the pork. Its fresh, aromatic scent will enhance the overall flavor of the Suyuk.
Step 9
When the minari has just wilted and softened, turn off the heat. Now, slice the pork belly into your desired serving sizes. You’ll notice how wonderfully crispy the outside is, while the inside remains incredibly moist and juicy.
Step 10
Serve your perfectly cooked Suyuk warm with rice, kimchi, ssamjang (dipping sauce), and other favorite side dishes. Your incredibly juicy and flavorful waterless pork belly is ready to be enjoyed!
