Tender Boiled Pork Belly (Suyuk): Easy and Perfect with a Pressure Cooker!
Flavorful Raw Pork Belly Suyuk Recipe
Enjoy delicious Suyuk at home, the perfect pairing for savory Jangguk soup! Using fresh, raw pork belly and cooking it in a pressure cooker results in a wonderfully chewy yet tender boiled pork. We’ve added plenty of doenjang (soybean paste) and aromatics to create a deep flavor without any gamey odor. Simply cook for 5 minutes after the whistle blows and let it steam – anyone can make it perfectly! Thinly sliced and served warm, it’s an absolute delight.
Main Ingredients
- 600g Fresh Pork Belly (Ogyeopsal)
- 100g Doenjang (for boiling)
- 1 large Onion (cut into large chunks)
- 100g Garlic cloves (with skin)
- 50g Ginger (sliced)
- 30g Whole Peppercorns
- 50g Dried Scallion Roots (optional, helps remove odor)
Cooking Instructions
Step 1
First, gather all the ingredients needed for boiling the Suyuk. You’ll need 600g of fresh pork belly, 1 large onion to be cut into chunks, 50g of ginger to be sliced, 100g of whole garlic cloves, 100g of doenjang, 30g of whole peppercorns, and 50g of dried scallion roots (which are great for removing odor). The amount of water will vary depending on your pressure cooker, but around 1 liter is a good starting point.
Step 2
Peel the onion and cut it into large pieces, such as quarters or sixths. Cutting it into large chunks will help it hold its shape during cooking while still infusing its flavor into the pork.
Step 3
Pour 1 liter of water into the pressure cooker and dissolve the doenjang in it. Next, layer the large onion pieces, dried scallion roots, whole peppercorns, sliced ginger, and whole garlic cloves at the bottom of the pot. This layer of aromatics and vegetables will effectively tenderize the pork and eliminate any unwanted odors.
Step 4
Place the whole piece of pork belly on top of the aromatic vegetables. Securely close the pressure cooker lid and bring it to a boil over high heat. Once the whistle blows, reduce the heat to medium-low and continue to cook for an additional 5 minutes. After 5 minutes, turn off the heat completely and allow the steam to release naturally until the pressure is fully gone. This resting period is crucial for making the Suyuk exceptionally tender and moist.
Step 5
Once you’ve confirmed that all the steam has escaped from the pressure cooker, carefully open the lid. Your perfectly cooked pork belly Suyuk is ready! Be cautious as it will be hot.
Step 6
Remove the cooked Suyuk from the pot and let it cool slightly on a cutting board. Once it’s easier to handle, slice it thinly. Slicing it while it’s still a bit warm, but not scalding hot, will help maintain its shape and prevent it from falling apart.
Step 7
Arrange a generous bed of washed lettuce leaves at the bottom of your serving plate and arrange the thinly sliced Suyuk on top. A beautifully presented dish will surely whet your appetite.
Step 8
For a refreshing accompaniment, thinly slice another onion and soak it in cold water for a few minutes before draining. This process reduces the onion’s sharpness and enhances its crispness. Serve the Suyuk with the prepared onion slices and lettuce, and enjoy making delicious wraps (ssam)!
