Tender and Odorless Waterless Boiled Pork (Suyuk)
Tender and Odorless Waterless Boiled Pork (Suyuk)
Waterless Suyuk Cooking Method! Making Boiled Pork with Pork Shoulder
Discover how to make tender, juicy, and perfectly cooked Suyuk without adding any water! This recipe focuses on using pork shoulder for an incredibly flavorful and easy-to-make dish. Learn the secrets to boiling Suyuk that’s free from any gamey smell.
Waterless Suyuk Ingredients- 600g Pork Shoulder
- 0.7 Tbsp Doenjang (Korean fermented soybean paste)
- 1 Onion
- 2 handfuls of shredded Cabbage
- 1 Green Onion (Leek)
- 2 Tbsp Minced Garlic
- Kimchi (to taste)
Cooking Instructions
Step 1
Begin by preparing the pork shoulder. Thoroughly pat it dry with paper towels to remove as much blood as possible. Once drained, evenly spread 0.7 Tbsp of doenjang over the entire surface of the meat. This step is crucial for eliminating any gamey odors and imparting a subtle savory flavor.
Step 2
Doenjang not only helps neutralize any porky smell but also seasons the meat subtly as it cooks, making it more delicious. For an even deeper flavor, you can let the doenjang-coated pork marinate for about an hour. However, if you’re short on time, you can proceed with cooking immediately after applying the doenjang.
Step 3
Select a deep pot for cooking. Slice the onion into 1cm thick rounds and arrange them evenly at the bottom of the pot. This layer will prevent the pork from sticking and infuse it with the onion’s natural sweetness.
Step 4
Next, shred the cabbage into roughly 1cm thick pieces and layer it generously over the sliced onions. The cabbage will release moisture during cooking, keeping the pork tender and adding its own sweet flavor.
Step 5
Now, carefully place the pork shoulder, coated with doenjang, on top of the shredded cabbage. As the pork cooks, its juices will drip down, further flavoring the vegetables below.
Step 6
Then, chop the green onion (leek) into large pieces and scatter them over the pork, ensuring it’s covered. Finally, sprinkle 2 Tbsp of minced garlic evenly over the top. Your aromatic base is now ready.
Step 7
Let’s start the waterless cooking process! Remember, no water has been added so far. Securely place the lid on the pot. Cook over very low heat for 40 minutes. Cooking on low heat is essential to ensure the pork cooks through gently without burning.
Step 8
After 40 minutes, check the pork. It should be mostly cooked. For an even more tender result, I like to flip the pork halfway through. Then, cover the pot again and continue cooking over medium-low heat for another 20 minutes. Medium-low heat is slightly higher than very low heat, ensuring the pork is fully cooked.
Step 9
You might notice a slight browning or caramelization on the sides of the pot from cooking over medium-low heat. This is not burning but rather a sign of developing deeper flavors. Carefully remove the tender, waterless boiled pork to slice. See that liquid collected at the bottom of the pot? That’s the natural moisture released from the pork and vegetables – the magic of waterless cooking!
Step 10
Slice the perfectly cooked pork into bite-sized pieces. This makes it easy and enjoyable to eat.
Step 11
Finally, arrange the sliced Suyuk attractively on a plate, accompanied by well-fermented Kimchi. Your delicious, incredibly tender, waterless boiled pork is ready to be enjoyed! Serve with warm rice for a complete and satisfying meal.
