Tender and Chewy Boiled Pork Belly (Suyuk)
Tender and Chewy Boiled Pork Belly (Suyuk)
The Best Way to Make Suyuk
Enjoy this incredibly tender and chewy boiled pork belly (suyuk) recipe, perfect for hearty lettuce wraps. Made with a special technique to ensure no gamey smell and a rich, deep flavor.
Main Ingredients- Pork belly or shoulder 800g (cut into thick pieces)
- Onion peels (from 1 onion, washed clean)
- Orange peels (from 1 orange, washed clean; seedless orange recommended)
Seasoning & Aromatics- Brown sugar or white sugar 2 Tbsp
- Soy sauce 5 Tbsp
- Water 100ml
- Soju or rice wine 100ml
- Brown sugar or white sugar 2 Tbsp
- Soy sauce 5 Tbsp
- Water 100ml
- Soju or rice wine 100ml
Cooking Instructions
Step 1
First, prepare 800g of fresh, high-quality pork shoulder or belly. This cut has a good balance of fat and lean meat, providing a satisfying chew.
Step 2
Cut the pork into manageable pieces, about 3-4cm thick. Avoid cutting them too thin, as they might fall apart during cooking.
Step 3
Heat a deep pan or pot over high heat with a tablespoon of cooking oil. Ensuring the pan is hot is crucial for searing the meat properly.
Step 4
Place the cut pork pieces in the hot pan. Sear all sides over high heat until they develop a nice brown crust. This step locks in the juices.
Step 5
Once the exterior has changed color and is slightly seared, reduce the heat to low. Cover the pan with a lid and let it simmer gently for 15-20 minutes. Flip the pork pieces halfway through to ensure even cooking.
Step 6
After about 15 minutes, turn off the heat. Carefully remove the cooked pork from the pan and set it aside on a plate.
Step 7
Discard the oil from the pan and wipe it clean with paper towels. Now, let’s make the braising liquid. Add 2 Tbsp of brown sugar (or white sugar), 5 Tbsp of soy sauce, 100ml of water, and 100ml of soju (or rice wine) to the pan. Stir well to combine.
Step 8
Return the cooked pork to the pan with the sauce. Cover with a lid and bring the liquid to a boil over high heat.
Step 9
Once boiling, add the washed onion peels and orange peels to the bottom of the pan around the pork. These aromatics are key to eliminating any porky smell and adding a wonderful depth of flavor. Cover and simmer for another 15-20 minutes.
Step 10
Occasionally lift the lid and flip the pork to ensure it absorbs the flavors evenly.
Step 11
After 15-20 minutes, reduce the heat to medium-low and let the sauce thicken until it becomes slightly syrupy. Cook until your desired consistency is reached, then turn off the heat.
Step 12
Remove the pork and slice it thinly. If the center isn’t cooked through due to the thickness of the pieces, you can return the sliced pork to the pan and simmer it in the sauce for a bit longer.
Step 13
The pork will absorb the flavors from the sauce as it simmers, so it’s delicious enough to enjoy without any dipping sauce like ssamjang. Savor the tender and chewy texture of the suyuk.
Step 14
(Pro Tip) If you’re making a larger batch, like 900g, you might want to add a little more water to the braising liquid. For the best slicing results, let the boiled pork cool slightly before slicing.
