Lotus Leaf Steamed Pork (Suyuk): Tender & Moist
Lotus Leaf Steamed Pork (Suyuk): Tender & Moist
A Special Kimchi-Making Day Treat: Pork Steamed in Lotus Leaves for a Tender, Moist, and Odor-Free Suyuk
On Kimchi-making day, we made Lotus Leaf Suyuk. Instead of boiling, we steamed the pork wrapped in lotus leaves. The result? Absolutely no odor, incredibly tender, and wonderfully moist. Enjoy this delightful version of Suyuk at home!
Ingredients- 1 large lotus leaf (frozen or dried)
- 600g pork shoulder (front leg cut)
- 1 medium onion
- 1 large green onion (scallion)
- 10 whole garlic cloves
- Nuruk salt or regular salt, to taste
- Ground black pepper, to taste
- Paprika powder, to taste (optional)
- 2 Tbsp Cheongju (rice wine)
- Salted shrimp (for serving)
- Ssamjang (Korean dipping paste) (for serving)
- Fresh lettuce and other leafy greens for wraps (for serving)
Cooking Instructions
Step 1
Take the large frozen lotus leaf from the freezer and rinse it under cold running water. This will help it become pliable for wrapping.
Step 2
Pat the pork shoulder dry with paper towels to remove any excess moisture. Cut the pork into approximately 3 equal pieces. While pork shoulder can sometimes be a bit tough when boiled, steaming it with lotus leaves keeps it incredibly moist and tender, making it indistinguishable from other cuts.
Step 3
Season the cut pork pieces evenly with nuruk salt (or regular salt), ground black pepper, and paprika powder (if using for color). Pour the Cheongju (rice wine) over the pork and gently massage it into the meat. Let it marinate for about 20 minutes. The Cheongju helps to tenderize the meat and remove any gamey odor.
Step 4
Cut the green onion into large, diagonal pieces. Cutting them this way ensures they hold their shape well during steaming and infuse a nice aroma into the pork.
Step 5
Peel the onion and slice it into relatively thick strips, about 0.5 cm thick. Slicing them too thinly might cause them to break down too much during steaming.
Step 6
Lay the prepared lotus leaf flat. First, spread the sliced onions evenly over the surface of the lotus leaf. This acts as a natural rack, preventing the pork from direct contact with the leaf and infusing a subtle sweetness into the meat.
Step 7
Place the marinated pork pieces on top of the onions. Arrange the large pieces of green onion and the whole garlic cloves over the pork. The whole garlic cloves will become soft and flavorful after steaming, making them a delicious addition to the dish.
Step 8
Carefully fold and wrap the lotus leaf around the pork and vegetables, ensuring that everything is enclosed securely. Place the wrapped parcel into a steamer, seam-side down. This method helps to retain all the juices and flavors within the parcel.
Step 9
Fill your steamer with enough water and bring it to a boil over high heat. Once boiling, reduce the heat to medium, cover the steamer, and let it steam for about 1 hour. To check for doneness, insert a skewer or chopstick into the thickest part of the pork; if clear juices run out, it’s ready.
Step 10
Here is the lotus leaf steamed pork after 1 hour of steaming. The pork, vegetables, and garlic are all perfectly cooked, tender, and moist, retaining their shapes beautifully. Now, let’s slice it up!
Step 11
Our delicious and healthy lotus leaf suyuk is ready! Steaming it with lotus leaves results in an incredibly clean and light flavor, with virtually no excess grease. The subtle aroma of the lotus leaf imparts a special, delicate fragrance to the pork, making it truly unique.
Step 12
With delicious homemade kimchi, you hardly need any other side dishes! Serve with fresh lettuce wraps, salted shrimp, and ssamjang for a complete meal.
Step 13
My mother-in-law’s kimchi is so delicious that you could eat it with just rice, even without the pork! It’s been so long since I got married that her kimchi feels more familiar than my own mother’s. Since my father-in-law dislikes strong fermented flavors, she uses minimal fermented shrimp, making the kimchi refreshingly light, clean, and crisp. I couldn’t help but have a second bowl of rice!
Step 14
The completely fat-free lotus leaf suyuk is absolutely spectacular when paired with freshly made kimchi. It’s a combination that’s wonderfully light and satisfying.
Step 15
It’s incredibly delicious! The clean, savory suyuk paired with the refreshing taste of salted shrimp is a perfect harmony. The melt-in-your-mouth tenderness of the pork and the subtle, fragrant aroma from the lotus leaf create a delightful sensory experience.
Step 16
This suyuk is remarkably clean, with almost no fat. Eating it this way is not only healthy but also delicious, and it won’t leave you feeling heavy or uncomfortable, even after eating a generous portion. It’s so clean, you might momentarily forget it’s pork! The absence of any gamey or greasy taste leaves your palate feeling exceptionally refreshed. Paired with seasonal autumn cabbage and salted shrimp, it’s even more crisp and flavorful.
Step 17
Suyuk and kimchi are an inseparable pair, especially during the kimchi-making season. This year, instead of boiling, try steaming your pork with lotus leaves. You’ll be amazed at how the quality of the meat transforms, offering a completely different level of taste and texture. It’s a highly recommended dish for special occasions or as a healthy, flavorful meal for your family.
