Tender and Flavorful Pork Belly Boiled (Sua-yuk) Recipe
Tender and Flavorful Pork Belly Boiled (Sua-yuk) Recipe
How to Boil Pork Belly for the Perfect Sua-yuk
During kimchi-making season, many households are busy preparing their kimchi. The scene of enjoying freshly boiled pork belly (Sua-yuk) with homemade kimchi is enough to make anyone’s mouth water, isn’t it? My family also boiled pork right after finishing our kimchi, and it turned out incredibly delicious. Wrapped with kimchi filling, cabbage, and fresh oysters, it was absolutely heavenly! My family kept asking for refills. Today, I’m going to share my foolproof method for boiling pork belly.
Main Ingredients- Pork Belly or Pork Jowl (skin-on), 3 geun (approx. 1.8kg)
- Onion, 2 medium
- Pear, 1/2
- Green Onion, 2 stalks
- Dried Red Chilies, 3
- Whole Garlic Cloves, 1 handful (about 10-12 cloves)
- Ginger, 1 knob (thumb-sized)
- Whole Black Peppercorns, 20
Flavoring and Aromatics- Doenjang (Fermented Soybean Paste), 3 Tbsp
- Bay Leaves, 10
- Soju or Rice Wine, 1/2 cup (100ml)
- Cooking Wine (Mirin, etc.), 1/2 ladle (approx. 50ml)
- Doenjang (Fermented Soybean Paste), 3 Tbsp
- Bay Leaves, 10
- Soju or Rice Wine, 1/2 cup (100ml)
- Cooking Wine (Mirin, etc.), 1/2 ladle (approx. 50ml)
Cooking Instructions
Step 1
First, prepare all the ingredients for boiling the pork. Wash the vegetables thoroughly.
Step 2
Soak the pork in cold water for about 30 minutes to remove any blood. This step is crucial for a cleaner taste and to eliminate any gamey odor.
Step 3
Cut the onions into large wedges (quarters). Slice the pear into large pieces. Cut the green onions into 5-7 cm lengths. Peel and thinly slice the ginger. Have the dried chilies ready.
Step 4
Prepare a large, deep pot and add 1 liter (5 cups) of water. Dissolve 3 tablespoons of Doenjang (fermented soybean paste) in the water. This paste helps tenderize the meat and absorb any unwanted odors.
Step 5
Add the prepared onions, pear, green onions, dried chilies, whole garlic cloves, ginger, and whole black peppercorns to the pot with the Doenjang water. Bring to a boil over high heat, then reduce to medium heat and simmer for 5 minutes to extract the flavors from the vegetables.
Step 6
Once the vegetable broth is fragrant, add the pork belly that has been soaked to remove blood. Pour in 1/2 cup of soju (or rice wine) and 1/2 ladle of cooking wine. The alcohol helps further neutralize any remaining gamey smells and tenderizes the meat.
Step 7
Boil the pork over medium-high heat for the first 30 minutes to ensure the heat penetrates the meat. Then, reduce the heat to medium-low and continue to simmer for another 30 minutes, for a total cooking time of 1 hour. Avoid boiling over high heat for too long, as it can make the pork tough.
Step 8
Periodically check the pork’s doneness by piercing it with a chopstick or skewer. It should slide in easily and smoothly without resistance when fully cooked. Also, to ensure even cooking, flip the pork or change its position in the pot a couple of times during the simmering process. This prevents one side from being overcooked or undercooked.
Step 9
Since this Sua-yuk is intended to be eaten with kimchi filling, it’s best not to make it too salty. Once cooked, remove the pork from the pot and let it cool slightly. It’s easier to slice when still warm rather than completely cold. Using a sharp knife, slice the pork into bite-sized pieces.
Step 10
Arrange the sliced pork beautifully on a serving platter. You can place them neatly on a rectangular plate,
Step 11
or arrange them in a circular pattern on a round plate. Serving it with fresh oysters, kimchi filling, ssamjang (dipping paste), sliced garlic, chili peppers, and cabbage leaves makes for an attractive and delicious presentation.
Step 12
This generous spread is perfect for a meal that calls for a drink!
Step 13
Adding various fresh vegetables for wrapping or pickled radish wraps can make the meal even more refreshing.
