The Ultimate Guide to Boiling Tender and Juicy Pork Belly (Suyuk)
The Ultimate Guide to Boiling Tender and Juicy Pork Belly (Suyuk)
Incredibly Moist Suyuk with Just This Ingredient! How to Boil Pork Belly: Suyuk Making A to Z! Delicious Suyuk.
Learn how to choose the best pork cut for your suyuk based on your preference! Discover 4 secret tips for boiling pork belly that’s incredibly moist and tender. This video aims to cover everything you need to know about boiling suyuk. Don’t just throw in random ingredients; use what’s essential to create the most delicious suyuk! The cooking method is just as crucial as the ingredients when boiling meat! Make sure to watch until the end!
Main Ingredients- Pork 750g (Shoulder, Neck, or Pork Belly recommended)
Cooking Instructions
Step 1
Let’s prepare the main ingredients for a delicious suyuk. For about 3-4 servings, please prepare 750g of pork. If you prioritize value for money, pork shoulder (aprisal) is recommended. For a tender texture, pork belly (samgyeopsal) is ideal. If you prefer a balanced flavor, pork neck (moksal) is a good choice. This recipe uses pork neck. Additionally, prepare 70g of grated radish, 2 tablespoons of doenjang (soybean paste), 2 tablespoons of guk-ganjang (soup soy sauce), 100ml of soju (about half a paper cup), 1 tablespoon of black pepper, 4 bay leaves, and 4 tablespoons of sugar.
Step 2
Here are some tips for selecting the right cut of pork for suyuk. Firstly, ‘Pork Shoulder (Aprisal)’ comes from a well-exercised part of the pig, meaning it has more muscle and less fat. It also has well-developed connective tissues that gelatinize easily when cooked, resulting in a chewy texture. If budget is a concern, pork shoulder is an excellent choice.
Step 3
Next, ‘Pork Neck (Moksal)’ has a moderate amount of fat and thicker muscle fibers compared to pork belly, giving it a slightly coarser texture. It’s often more affordable than pork belly and offers a good balance of tenderness and flavor, making it a solid ‘in-between’ option.
Step 4
Finally, ‘Pork Belly (Samgyeopsal)’ is characterized by a high fat content and less protein, which is its key advantage for achieving a very tender and melt-in-your-mouth texture. However, it is also the most expensive cut. If utmost tenderness and juiciness are your priorities, pork belly will likely provide the most satisfying result.
Step 5
Let’s categorize the ingredients used for boiling suyuk by their function. First, for ‘Tenderizing’, ingredients like pear, radish, vinegar, and salt are effective. Second, for ‘Removing Gamey Odor’, use ingredients such as black pepper, soju, cooking wine, coffee, and bay leaves. Third, to ‘Enhance Flavor’, ingredients like doenjang and guk-ganjang are commonly used.
Step 6
First, score the pork (750g pork neck) with a knife. Making cuts about 1cm apart and deep into the meat will help the seasonings penetrate better and cook more evenly, resulting in a more tender suyuk. (The original recipe mentioned scoring pork belly, but since pork neck is used here, we’ll score the pork neck.)
Step 7
Now, apply the 70g of grated radish evenly over the entire surface of the pork. The protease enzyme found in radish helps to tenderize the meat by breaking down proteins. While some recipes add radish, pear, or ginger during boiling, their enzymatic activity is limited in a hot cooking environment, rendering them less effective. Pre-tenderizing the meat with radish before boiling is a much more effective method.
Step 8
Next, let’s add the seasonings for flavor. Mix in 2 tablespoons of doenjang (soybean paste) and 2 tablespoons of guk-ganjang (soup soy sauce). Guk-ganjang not only adds umami and saltiness but also aids in tenderizing the meat with its salt content. Add 1 tablespoon of black pepper and 4 tablespoons of sugar. A good ratio for sugar is about 1 tablespoon per 200g of meat.
Step 9
The reason for adding sugar is that ‘sugars’ are hygroscopic, meaning they have a strong tendency to attract and retain water. This property helps keep the meat moist when boiling suyuk with sugar. However, be mindful not to add too much sugar, as it can paradoxically make the meat tough. Stick to the recommended ratio.
Step 10
Add 4 bay leaves to effectively neutralize any gamey odor from the pork. Bay leaves are readily available at butcher shops; you can often ask for them when purchasing meat for suyuk. Shops with good customer service might even offer them proactively if they know you’re making suyuk. It’s worth supporting such shops!
Step 11
Pour in 100ml of soju (about half a paper cup) to help evaporate the pork’s distinct smell with its alcohol content. You can substitute soju with rice wine or cooking wine if preferred.
Step 12
Now, add enough water to the pot to fully submerge all the ingredients. Ensure the pork is completely covered by the water.
Step 13
Once the water is added, bring it to a rolling boil over high heat. As soon as it starts boiling vigorously, reduce the heat to medium. Boiling rapidly at the beginning helps to minimize the loss of flavorful juices from the meat.
Step 14
Simmering the meat over medium-low heat, between medium and low heat, will maintain the pot’s temperature around 80°C (176°F). Cooking slowly at this temperature allows the meat to become tender and retain its moisture.
Step 15
Boil the meat for a total of 40 minutes. To check for doneness, insert a metal skewer into the thickest part. If it’s so hot that you can barely touch it without getting burned, the pork is cooked through. Be careful when testing!
Step 16
After about 20 minutes of boiling, flip the piece of pork. This is to ensure even cooking, especially if the thickness varies. Continue to cook while maintaining the temperature around 80°C (176°F).
Step 17
As mentioned earlier, when meat is heated, its proteins contract and squeeze out moisture. As it cools, it reabsorbs moisture from its surroundings. Therefore, instead of immediately removing the boiled pork into cold water, letting it cool down within the cooking liquid allows it to absorb more moisture from the broth, keeping it exceptionally tender and juicy. Let it cool completely in the pot.
