Tender and Juicy Boiled Pork (Suyuk)
Tender and Juicy Boiled Pork (Suyuk)
How to Boil Delicious Pork Suyuk that Pairs Perfectly with Kimchi
As the weather gets cooler, boiled pork (Suyuk) is a comforting dish that many people crave. It’s especially popular during the kimchi-making season, as it pairs wonderfully with freshly made kimchi. With just a few simple tips, anyone can easily achieve a tender and flavorful Suyuk at home. Mastering the boiling time and using the right aromatics will help you create a delightful meal.
Main Ingredients- 500g Pork shoulder (or pork belly, or any cut you prefer)
- 1 leek root
- 6 whole peppercorns or more
- 10 cloves garlic
- 1 inch ginger
- 2 Tbsp Doenjang (Korean soybean paste)
Cooking Instructions
Step 1
First, soak the pork in cold water for about 30 minutes to remove any excess blood. Properly draining the blood is key to preventing any gamey odors and ensuring a clean flavor. I’m using pork shoulder, but tender pork belly or other cuts work well too.
Step 2
Prepare the aromatics to effectively eliminate any pork odor. You’ll need one leek root, 10 cloves of garlic, and at least 6 whole peppercorns. Slice about 1 inch of ginger thinly. These ingredients will combine to add a deep flavor.
Step 3
In a deep pot, add about 1 liter of water, enough to cover the pork. Dissolve 2 tablespoons of Doenjang (Korean soybean paste) into the water. Doenjang not only helps remove odors but also gives the cooked pork a beautiful, appetizing color. Add the prepared leek root, sliced ginger, garlic cloves, and whole peppercorns to the water.
Step 4
Once the water comes to a rolling boil, carefully add the pork to the pot. Adding the pork after the water has boiled, rather than starting with cold water, helps to minimize the loss of juices and preserve the pork’s natural flavor. This is a crucial tip for cooking delicious Suyuk.
Step 5
The most important step that determines the quality of your Suyuk is the boiling time. Boil on high heat for 10 minutes, then reduce to medium heat for 20 minutes, and finally simmer on low heat for another 10 to 20 minutes. This ensures the pork is cooked through and remains moist and tender. It’s best to keep the total boiling time under 50 minutes, as exceeding this can make the meat dry and tough.
Step 6
I chose to cover the pot and simmer on low heat for about 15 minutes during the final stage. In total, I boiled it for approximately 45 minutes, and the result was incredibly tender and juicy pork. Feel free to adjust the time based on the thickness of your meat and the intensity of your heat.
Step 7
Once perfectly boiled, simply slice the Suyuk into bite-sized pieces (about 0.5 cm thick or more) for a perfect presentation. Doesn’t the sight of this moist, well-cooked pork make your mouth water? Slicing it to an appropriate thickness enhances the texture and allows you to fully savor its flavor. Enjoy your delicious Suyuk with warm kimchi, ssamjang, or salted shrimp!
