Tender Boiled Pork (Suyuk) Made in a Pressure Cooker
Tender Boiled Pork (Suyuk) Made in a Pressure Cooker
The Best Way to Boil Suyuk at Home! Perfect Pressure Cooker Suyuk Recipe, Pork Dish, Boiled Pork Recipe with Doenjang for No Gamey Smell, Pressure Cooker Suyuk Cooking Time Tips
Hello everyone! Today, I’m sharing a recipe for incredibly tender and delicious Suyuk (Korean boiled pork) made easily in a pressure cooker. We’ll be adding fragrant onion, green onion, doenjang (fermented soybean paste), and various spices to the pork shoulder or belly to eliminate any gamey smell and enhance the flavor. Say goodbye to tough, crumbly, or mushy Suyuk! I’ll guide you through the golden ratio and optimal cooking time to preserve the pork’s natural taste. Let’s get started on making mouthwatering Suyuk in your pressure cooker!
Suyuk Ingredients- Pork Belly or Shoulder (for Suyuk) 1200g (about 2.6 lbs)
- Onion 1 large
- Green Onion 1 stalk (white part mainly)
- Whole Peppercorns 1/2 Tbsp
- Bay Leaves 6
- Mirin (Rice Wine) 2 Tbsp
- Doenjang (Fermented Soybean Paste) 1.5 Tbsp (generous)
- Water 250ml (about 1 cup)
Cooking Instructions
Step 1
First, to ensure your Suyuk is flavorful and free of gamey odors, prepare 1200g (about 2.6 lbs) of pork suitable for boiling (pork belly or shoulder are excellent choices for tenderness). Place the pork at the bottom of your pressure cooker. You can use a large piece or cut it into 2-3 smaller chunks.
Step 2
Next, prepare your aromatics. Wash and cut the green onion into large, 5-6cm (about 2-inch) pieces, focusing on the white parts. Cut the onion into quarters. Chopping them this large helps infuse the entire piece of pork with their aroma during cooking. Arrange the chopped green onion and onion on top of the pork in the pressure cooker.
Step 3
Now, let’s add the spices that effectively eliminate any unwanted pork odors. Add about 1/2 Tbsp of whole peppercorns – their pungent aroma will elevate the Suyuk’s flavor. Toss in 6 bay leaves as well for a lovely fragrance.
Step 4
Drizzle in 2 Tbsp of Mirin (Korean rice wine). Mirin is fantastic for tenderizing meat and removing any gamey smell, while adding a subtle sweetness and depth of flavor.
Step 5
This is the flavor base! Add a generous 1.5 Tbsp of Doenjang (Korean fermented soybean paste). Doenjang is a traditional Korean ingredient that not only tenderizes the meat but also imparts a deep, savory richness. Pour in 250ml (about 1 cup) of water. This amount should be enough to partially cover the ingredients.
Step 6
Securely close the lid of the pressure cooker and bring it to high heat. Once the pressure regulator starts whistling (‘chick-chick’ sound), reduce the heat to medium-low and cook for exactly 15 minutes. The exact time might vary slightly depending on the thickness of your pork. After 15 minutes, turn off the heat. Importantly, do not open the lid until the pressure has completely released (when you no longer hear the ‘chick-chick’ sound). Allow the pork to rest and steam in the cooker. This resting period is crucial for making the meat extra tender and juicy.
Step 7
Once the pressure has fully subsided and it’s safe to open, carefully remove the lid of the pressure cooker. You’ll be greeted by the steam rising from your perfectly cooked, mouthwatering Suyuk! To check for doneness, insert a skewer or fork; it should slide in easily.
Step 8
While the Suyuk is still warm, slice it into bite-sized pieces, about 1cm (approximately 0.4 inches) thick. Look at that glistening surface – it’s truly appetizing!
Step 9
And there you have it – tender, flavorful Suyuk with no gamey smell! It’s absolutely delicious served with saeujeot (fermented salted shrimp), ssamjang (spicy dipping paste), and kimchi, especially when wrapped in lettuce. Enjoy this incredible Suyuk, made easily at home!
