Moist and Tender Un-Watered Pork Shoulder (Moo-soo-bun Suyuk)
Moist and Tender Un-Watered Pork Shoulder (Moo-soo-bun Suyuk)
How to Make Delicious Un-Watered Pork Shoulder with Pork Neck Using a Pot and the Power of Hwang-tang
Introducing a recipe for un-watered pork shoulder (Moo-soo-bun Suyuk) made without a single drop of water, resulting in incredibly moist and tender pork shoulder. The subtle aroma of Hwang-tang (Korean herbal tea) effectively eliminates any gamey odor, creating a deeply flavorful dish. This recipe is perfect for special occasions or when entertaining guests. 🙂
Ingredients- Pork shoulder, for Suyuk (1kg)
- Green onions (2 stalks)
- Onion (1)
- Garlic cloves (10)
- Ginger slices (1 piece)
- Whole black peppercorns (a pinch)
- Hwang-tang (Korean herbal tea) 1 bottle (200ml)
- Cooking wine or Mirin (2 Tbsp)
Cooking Instructions
Step 1
First, gently rinse the pork shoulder under cold water to remove any surface blood. Avoid washing for too long, as this can cause the meat to lose its juices. To ensure even cooking and allow flavors to penetrate, lightly score the thicker parts of the meat with a knife. Then, divide the large piece into 2-3 manageable portions for the pot.
Step 2
Peel the onion and slice it into thick strips. Trim the root ends of the green onions and cut them into roughly 5-7 cm lengths. These will add a lovely aroma to the dish.
Step 3
Now, prepare the pot for cooking the Suyuk. Choose a pot that is adequately deep and wide. Line the bottom of the pot with about two-thirds of the sliced onion and green onions. This layer prevents the meat from sticking to the bottom and infuses the pork with a subtle, savory flavor from the vegetables.
Step 4
Place the cut pork shoulder pieces on top of the vegetable layer. Cover the meat completely with the remaining sliced onion and green onions. Next, evenly scatter the 10 garlic cloves, 1 ginger slice, and a pinch of whole black peppercorns over the meat and vegetables. Now, pour in 1 bottle of Hwang-tang – this is key to eliminating any gamey odor. For an extra boost in flavor and to further tenderize the meat, add 2 tablespoons of cooking wine or Mirin.
Step 5
Place the pot over high heat and bring it to a boil. Once you see bubbles forming around the edges of the pot, immediately reduce the heat to the lowest setting. Cover the pot tightly with a lid and let it simmer gently for approximately 30 minutes. Slow cooking on low heat is crucial for achieving a moist and tender result.
Step 6
After 30 minutes, carefully lift the lid and flip the pieces of pork. Re-cover the pot and continue to simmer for another 30 minutes. In total, the pork shoulder will have cooked for 1 hour. The result is incredibly moist and tender un-watered pork shoulder (Moo-soo-bun Suyuk)!
Step 7
Once cooked, remove the Suyuk from the pot and place it on a cutting board. Let it cool slightly for a few minutes before slicing. Cutting the meat while it’s still piping hot can cause it to fall apart, but allowing it to rest will ensure clean, neat slices. Serve your delicious Suyuk with your favorite fresh greens, dipping sauces, garlic slices, and kimchi for a satisfying and delightful meal. 🙂
