No-Water Pork Belly Boiled Meat (Suyuk)
No-Water Pork Belly Boiled Meat (Suyuk)
Juicy, Flavorful No-Water Pork Belly Suyuk!
Craving a moister, more succulent Suyuk infused with the aromatic essence of vegetables? This recipe is for you! Learn the secrets to achieving tender, flavorful boiled pork belly without any added water, from selecting the best cut to ensuring a perfect steam. We’ll guide you through every step for a truly delicious outcome.
Main Ingredients- 600g whole pork belly (about 2-3 inches thick)
- 1 large leek (or 2 small ones)
- 1 large onion
- 200g daikon radish
- 20 whole peppercorns
- 5 cloves garlic
- 5 dried shiitake mushrooms
Cooking Instructions
Step 1
Begin by preparing 600g of whole pork belly. Aim for a thickness of about 2-3 inches (5-7 cm); you can also use up to 1kg. (Note: The spoon measurement refers to a standard Korean rice spoon, approximately 8cc.) For a more visual guide, please refer to the linked video. You can find more recipes and the latest updates on the Duyuri Family YouTube channel!
Step 2
When choosing pork belly for Suyuk, it’s best to select cuts that include cartilage. The meat around the cartilage is closer to the rib bones, resulting in a richer, more delicious flavor.
Step 3
Cut the pork belly into pieces that fit comfortably in your pot without overlapping. If you have a very large pot, you might not need to cut it. It is crucial to use fresh, refrigerated pork. Frozen pork is not suitable for this recipe because the no-water method relies on trapping the natural moisture and aromatics, which is difficult with thawed meat.
Step 4
Use one large leek (about 120-150g) or two smaller leeks (under 80g each). You can chop them to fit the pot, or simply fold them to fit later.
Step 5
Peel and slice one large onion (approximately 250-300g) into strips about 1cm thick. To gauge ‘large,’ imagine holding the onion: if it feels slightly larger than your fist, it’s large. If it’s about the size of your fist, it’s medium. (Adjust based on your fist size!)
Step 6
Cut the 200g daikon radish into 1-2cm thick pieces, dividing it into 6-9 sections. If 200g feels uncertain, aim for pieces about the length of your index finger’s first joint from the thicker part of the radish. This recipe is called ‘no-water’ Suyuk because the radish itself releases enough moisture to cook the pork!
Step 7
Start by lining the bottom of the pot with the sliced daikon radish.
Step 8
Place half of the sliced onion and leek over the radish. Then, arrange the pork belly pieces flat on top, ensuring they don’t overlap.
Step 9
Layer the remaining leeks neatly over the pork, followed by the rest of the sliced onion. This arrangement allows the juices and moisture from the vegetables to drip down, tenderizing the pork and infusing it with aromatic flavor.
Step 10
Finally, scatter the whole garlic cloves, dried shiitake mushrooms, and whole peppercorns over the top. Cover the pot with a lid, turn the heat to low, and steam for 60 minutes.
Step 11
To prevent steam from escaping and to maintain a consistent temperature inside the pot, cover the steam vent with a slightly damp paper towel. This ensures the Suyuk becomes perfectly tender and plump.
Step 12
If your pot lid is very light and tends to wobble due to steam pressure, you can place a cutting board or another heavy object on top to secure it.
Step 13
If you enjoy oysters, you can add them during the cooking process. Steam the pork for 40 minutes, then add about 150g of oysters on top and steam for an additional 25 minutes (total 65 minutes). This slight increase in time accounts for the heat loss when adding the oysters.
Step 14
Once cooked, let the Suyuk cool slightly before slicing. If your knife isn’t very sharp, cooling it down will make slicing easier. For clean cuts, wearing hygienic gloves is recommended. Complement your Suyuk with fresh kimchi (geotjeori) or a salted shrimp dipping sauce, which you can find recipes for from other skilled chefs on various platforms.
