Tender Pork Belly Boiled Meat (Suyuk)
Tender Pork Belly Boiled Meat (Suyuk)
Boiled Pork Belly Suyuk Without Gamey Smell! Soft and Deliciously Boiled with Miso and Apple
Enjoy a generous meal at home with this incredibly satisfying dish! It’s the perfect accompaniment to freshly made kimchi. Today, we’re sharing an easy recipe for boiling delicious and tender pork belly suyuk, enhanced with the subtle flavors of miso paste and apple. Learn how to achieve melt-in-your-mouth tenderness and rich flavor.
Ingredients- 1kg Pork Belly Block
- 2 stalks Green Onion (leaf parts)
- 2-3 Dried Scallion Roots
- 1 Onion
- 1 Apple
- 10 cloves Garlic
- 10 whole Black Peppercorns
- 2 Cheongyang Peppers (Korean chili peppers)
- 2 Tbsp Miso Paste
- 1/2 Tbsp Instant Coffee
- 1/2 Tbsp Coarse Sea Salt
- 1 Soju Cup (approx. 50ml) Rice Wine or Soju
Cooking Instructions
Step 1
First, prepare the pork belly block weighing 1kg. For tender suyuk, it’s best to use pork belly with a good balance of fat; this prevents it from becoming dry. If the pork belly block is too large, it will take longer to cook, so cutting it in half will help it cook more evenly and reduce cooking time. Soak the pork in cold water for about 30 minutes to remove any excess blood, changing the water once midway for a cleaner taste.
Step 2
Now, let’s prepare the broth for boiling the pork. In a large pot, add enough water to fully submerge the pork belly. If you have any leftover beer, adding it to the boiling liquid can also help eliminate any gamey odors and add a subtle depth of flavor. To further enhance the broth and tenderize the meat, add 2 tablespoons of miso paste and 1/2 tablespoon of instant coffee. These ingredients are key to achieving a clean, rich flavor. Along with the pork, add the remaining aromatics to the pot: 2 green onion leaves, 2-3 dried scallion roots, 1 onion, 1 apple, 10 whole garlic cloves, 10 black peppercorns, and 2 Cheongyang peppers. Bring this mixture to a rolling boil over high heat to extract the flavors.
Step 3
Once the broth is vigorously boiling, carefully add the prepared pork belly. Reduce the heat to medium and cover the pot. Let the pork simmer for approximately 30 minutes. After 30 minutes, turn off the heat but keep the lid on. Allow the pork to rest and steam in the pot for another 30 minutes. This resting period is crucial for ensuring the pork is incredibly moist and tender throughout.
Step 4
Once cooked, slice the suyuk into bite-sized pieces. The tender, succulent texture of the meat is truly enticing. Serving it with thinly sliced fresh garlic adds a delightful spicy kick that complements the richness of the pork. The presence of some cartilage within the pork belly adds a pleasant, chewy texture that many enjoy. The meat is seasoned as it boils, resulting in a savory flavor that’s absolutely delicious on its own.
Step 5
Enjoy your homemade, warm, and delicious suyuk! Pair it with fresh kimchi and seasoned dried radish greens with chili leaves for a feast that rivals any restaurant meal. It’s a truly satisfying spread that will impress your family and friends.
