Elegant Red Wine Braised Pork Belly ‘Suyuk’
Elegant Red Wine Braised Pork Belly ‘Suyuk’
Red Wine Braised Whole Pork Belly ‘Suyuk’ Recipe: A Sophisticated Pork Dish
This recipe offers a delightful twist on traditional boiled ‘suyuk’ (Korean boiled pork). Instead of water-boiling, we braise a whole pork belly in a rich, flavorful red wine sauce until tender and succulent. Enjoy a restaurant-quality dish at home!
Ingredients- Whole Pork Belly 660g
- Soy Sauce 4 Tbsp
- Honey 4 Tbsp
- Balsamic Glaze 1 Tbsp
- Kelp Broth 150ml
- Red Wine 150ml
- Whole Garlic Cloves 10
- Onion 1/4 piece
- Baby Greens 1 handful (or other accompanying vegetables)
Cooking Instructions
Step 1
First, prepare the kelp broth to enhance the dish’s umami. Soak one sheet of kelp (approx. 5x5cm) in 200ml of cold water for 15 to 20 minutes. Remove the kelp, and you’ll have a rich broth ready.
Step 2
Prepare fresh vegetables to serve alongside the ‘suyuk’. You can use baby greens or wash and trim other preferred vegetables like green onions, chives, or perilla leaves.
Step 3
To ensure even cooking, prepare the whole pork belly. Check if it fits your pan and then score the meat with a knife about 0.5cm deep in a crisscross pattern. This scoring helps the pork cook more evenly and absorb the sauce better.
Step 4
Now, let’s sear the pork belly. Heat your pan over high heat until it’s thoroughly hot. Place the pork belly fat-side down in the hot pan. The pork will release its own fat, so no additional cooking oil is needed. Sear all sides of the pork belly until golden brown over high heat. Once browned, reduce the heat to low, cover the pan, and let it cook for 10 to 15 minutes. Then, flip the pork belly and cook for another 10 minutes. Transfer the partially cooked pork belly to a plate and set aside. (The exact cooking time may vary depending on your stove and pan; aim to cook until the pork is about 2/3 done.)
Step 5
Prepare the red wine braising sauce. Using the same pan you used for searing the pork (or a clean one), combine soy sauce (4 Tbsp), honey (4 Tbsp), balsamic glaze (1 Tbsp), the prepared kelp broth (150ml), and red wine (150ml). Stir everything together until well combined.
Step 6
Return the seared pork belly to the pan with the braising sauce. Bring the sauce to a boil over high heat. Once it starts boiling, reduce the heat to medium-low or lower. Let the pork belly simmer uncovered for 10 to 15 minutes, allowing the sauce to reduce and penetrate the meat.
Step 7
Turn the pork belly occasionally during simmering to ensure it’s coated evenly with the sauce. About 5 minutes before the end of the cooking time, add the whole garlic cloves to the pan. They will become tender and infuse the sauce with their aroma. Once done, your delicious Red Wine Braised Pork Belly ‘Suyuk’ is ready to be enjoyed with the prepared fresh greens. Enjoy!
