Tender Pork Hock Boiled Meat (Suyu)
Tender Pork Hock Boiled Meat (Suyu)
A Perfect Recipe for Pork Hock Boiled Meat (Suyu) When Craving Something When on a Diet
My two kids have been on a diet for about a month now. Being young, they tend to lose weight quickly even with just one skipped meal. This time, they’ve been quite strict, and it seems they’re feeling hungry often. They’ve started asking for meat! While they usually eat meat once or twice a week, going weeks without it would naturally lead to hunger. They requested something that wouldn’t hinder their diet, so I made boiled meat using pork hock, which is low in fat and high in protein. Since they prefer pork over beef, this choice perfectly suited their palate. As expected, they’re eating the meat without pause. I tell them, either don’t diet, or let’s diet while eating! They aren’t even that overweight. This boiled pork hock is something you can enjoy without guilt even while dieting, so don’t hold back, make it! Have a wonderful Friday!
Ingredients- Pork Hock (Sataejjok) 600g
- Rice Water (for boiling)
- Whole Garlic Cloves 8
- Bay Leaves 3
- Whole Peppercorns 1 Tbsp
- Beer 2 cups
- Doenjang (Soybean Paste) 1 tsp
Cooking Instructions
Step 1
First, fill a pot with plenty of rice water and bring it to a boil over high heat. Rice water helps to remove any gamey smell from the meat and tenderizes it during boiling.
Step 2
While the water is boiling, prepare an aromatic sachet. Place 8 whole garlic cloves, 3 bay leaves, and 1 tablespoon of whole peppercorns into a fine-mesh strainer or cheesecloth and tie them securely.
Step 3
Once the rice water is boiling vigorously, dissolve 1 teaspoon of doenjang (soybean paste) into it. Doenjang acts as another odor remover and adds a savory depth of flavor to the boiled meat.
Step 4
When the rice water with doenjang is boiling, add the whole pork hock. Toss in the prepared aromatic sachet as well. Reduce the heat to medium and simmer for about 20 minutes. Then, pour in 2 cups of beer, reduce the heat to low, cover the pot, and let it simmer gently for about 30-40 minutes, or until the meat is tender. Basting the meat with the cooking liquid occasionally will help keep it moist.
Step 5
The meat is done when a chopstick inserted into it comes out clean without any pinkness and passes through easily. Turn off the heat and let it rest for about 10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in an even more tender texture. Slice the meat into your desired thickness.
Step 6
Arrange the tender, hot boiled meat on a nice serving plate. Enjoy it with your favorite accompaniments such as kimchi, ssamjang (dipping paste), or salted shrimp. Everyone will surely love its tender and savory flavor!
