Tender and Juicy Boiled Pork Belly (Suyuk)
Tender and Juicy Boiled Pork Belly (Suyuk)
Simple No-Water Pork Belly Recipe: Making the Best Suyuk Without Any Gamey Smell
Introducing a fantastic no-water pork belly recipe that’s perfect for family meals or when hosting guests. Boiled until incredibly tender, the rich flavor that fills your mouth is simply exquisite! (｡♥‿♥｡) With this recipe, you’ll become a Suyuk master in no time. You can truly make it with your eyes closed! Just trust me and follow along! ‼️‼️ Ready to become a Suyuk expert? Let’s go!
Ingredients- Pork (Front leg or five-layer belly) 1.5kg
- 1 Onion
- 1/4 Green onion
- 3 Tbsp Doenjang (Korean soybean paste)
- 3 Tbsp Soju (Korean rice wine)
- 1 Tbsp Minced garlic
- 10 Bay leaves
Cooking Instructions
Step 1
The most crucial first step that determines the taste of your Suyuk! It’s choosing the right cut of pork. Select your preferred cut, such as shank, pork belly, five-layer belly, or front leg.
Step 2
Today, I’ve prepared a total of 1.5kg, mixing tender front leg and chewy five-layer belly.
Step 3
First, prepare 3 tablespoons (standard Korean soup spoon) of Doenjang, which is excellent for removing gamey odors and tenderizing the meat.
Step 4
Also, have 3 tablespoons (standard Korean soup spoon) of Soju ready, which helps eliminate any unwanted smells.
Step 5
Add 1 tablespoon (standard Korean soup spoon) of fresh minced garlic. Rub the Doenjang, Soju, and minced garlic evenly onto the pork and let it marinate for about 30 minutes. Cooo~ Marinating with Doenjang at this stage truly eliminates any gamey smell and ensures a wonderfully tender texture!
Step 6
Now, in a deep pot, lay down the thickly sliced green onions. Green onions help in seasoning and removing odors from the pork.
Step 7
Slice one onion thickly and spread it evenly over the green onions. The sweetness and aroma of the onion will subtly infuse into the pork.
Step 8
Place the marinated pork (coated with Doenjang, Soju, and garlic) on top of the vegetables, and add the remaining sliced onion on top.
Step 9
Sprinkle 10 bay leaves, a common ingredient in Suyuk recipes, over the pork to finish preparing the ingredients!
Step 10
It’s truly amazing how the pork cooks to a tender, juicy perfection without adding a single drop of water. When simmered gently over low heat, the vegetables release their own moisture. I also added some leftover green onion roots from my freezer. They are said to be even more effective at removing odors, so feel free to use them if you have them! (Green onion roots are optional.)
Step 11
The easiest way to check if the pork is cooked through? Simply slice it in half and check the inside.
Step 12
This Suyuk, a combination of five-layer belly and front leg, offers a fantastic balance of chewy fat and tender meat. Plus, it includes my favorite part, the cartilage, adding an enjoyable textural contrast.
Step 13
Serve this delicious Suyuk with boiled octopus, and you’ll have the ultimate appetizer for drinks! Make sure to try it!
