Tender and Odor-Free Boiled Pork Belly (Suyuk)
Tender and Odor-Free Boiled Pork Belly (Suyuk)
Boiling Pork Without Any Gamey Smell: Delicious on its own or with Kimchi!
Tips for incredibly tender and perfectly seasoned boiled pork (Suyuk) that’s free from any unpleasant odors.
Main Ingredients- Pork belly or shoulder 800g
- 1 Onion, cut into large wedges
- 3 Bay leaves
- 1 cup Soju or rice wine (200ml)
- 5 cloves Garlic, smashed flat with the side of a knife
Broth Seasoning- 1 stick Instant coffee
- 2 Tbsp Oligodang (corn syrup)
- 3 Tbsp Soy sauce
- 1 stick Instant coffee
- 2 Tbsp Oligodang (corn syrup)
- 3 Tbsp Soy sauce
Cooking Instructions
Step 1
Place the pork in a deep pot and cover with enough water to fully submerge the meat. Add the Soju (or rice wine), bay leaves, smashed garlic, instant coffee stick, Oligodang, and soy sauce. Bring to a rolling boil over high heat. (Tip: Smashing the garlic with the side of your knife helps release more flavor into the broth.)
Step 2
Once boiling, remove the lid and continue to boil on high heat for about 20 minutes. Skim off any impurities that rise to the surface for a cleaner result. After 20 minutes, add the wedged onion to the pot and reduce the heat to medium. Cook for another 10 minutes. To check for doneness, pierce the meat with a chopstick or cut a small piece with scissors. If clear juices run out and there’s no pinkness, it’s ready.
Step 3
Here’s how to safely and cleanly slice the hot boiled pork. Wear a pair of disposable gloves, followed by a plastic glove over them. Place the boiled pork on a cutting board and slice to your desired thickness. Alternatively, you can use tongs to firmly hold one end of the pork while slicing with a knife, preventing your hands from getting too close to the steam and heat.
