Super Simple Boiled Pork (Suiyuk) with Zero Gamey Smell
Super Simple Boiled Pork (Suiyuk) with Zero Gamey Smell
The Ultimate Pork Boiled (Suiyuk) Recipe with Water and Salt: Rich Flavor, Easy Cleanup!
Tired of messy cleanup after boiling pork with tons of vegetables or trying the waterless method? This recipe is your solution! Using only ‘water and salt,’ you can achieve incredibly tender and flavorful boiled pork (Suiyuk) without any gamey smell. Enjoy a simple yet delicious pork dish.
Main Ingredients- Pork (for boiling, pork belly or shoulder) 1000g
- Water approximately 2L (enough to cover the pork)
- Coarse salt 1 Tbsp
Simple Dipping Sauce- White parts of green onion 1 bunch (finely chopped)
- Cucumber 1 (finely chopped)
- Gochugaru (Korean chili flakes) 1 Tbsp
- Sugar 1 Tbsp
- Minced garlic 1 Tbsp
- Vinegar 1 Tbsp
- Soy sauce for soup 3 Tbsp (or fish sauce)
- Sesame seeds 1 Tbsp
- Sesame oil 1 Tbsp
- White parts of green onion 1 bunch (finely chopped)
- Cucumber 1 (finely chopped)
- Gochugaru (Korean chili flakes) 1 Tbsp
- Sugar 1 Tbsp
- Minced garlic 1 Tbsp
- Vinegar 1 Tbsp
- Soy sauce for soup 3 Tbsp (or fish sauce)
- Sesame seeds 1 Tbsp
- Sesame oil 1 Tbsp
Cooking Instructions
Step 1
Cut the pork (pork belly or shoulder) into about 3 large pieces. If you want it to cook faster and be more tender, you can score the meat with a knife.
Step 2
Place the pork in a pot and add enough water to fully submerge the meat. You don’t need to use exactly 2L; adjust the water level based on the thickness of the pork.
Step 3
Add 1 Tbsp of coarse salt to the water and bring it to a rolling boil over high heat.
Step 4
Once the water is boiling vigorously, carefully add the pork pieces.
Step 5
Initially, boil with the lid off and skim off any foam or impurities that rise to the surface. This step is crucial for removing any gamey smell!
Step 6
After skimming, cover the pot with a lid.
Step 7
Boil for about 10-15 minutes. If you notice any lingering gamey smell when you open the lid, add aromatics like soju, rice wine, coffee grounds, bay leaves, or whole peppercorns and boil for an additional 5 minutes.
Step 8
Turn off the heat. Let the pork rest and steam in the hot water at its current temperature.
Step 9
After about 1 hour, insert a chopstick into the pork. If no pink liquid (blood) comes out, it’s cooked. Gently pat the surface of the pork dry with paper towels.
Step 10
Wrap the cooked pork tightly in plastic wrap and refrigerate. It needs 2-3 hours in the refrigerator, or about 30 minutes in the freezer if you prefer a firmer texture.
Step 11
After chilling, you’ll have wonderfully tender and moist boiled pork! (Tip: If the pork rind becomes tough after chilling, you can pan-fry it separately for a delicious crispy pork rind snack.)
Step 12
Slice the pork thinly and arrange it on a platter for a tempting presentation. The slightly browned surface adds a wonderful depth of flavor.
Step 13
While the pork is cooking, prepare the dipping sauce. Finely chop the cucumber and green onion; you can also add finely chopped onion. Start with 2 Tbsp of soy sauce for soup and adjust to your taste. Feel free to modify the amount of minced garlic according to your preference. Mix all ingredients well to create a delicious sauce.
