Dual-Flavor Jokbal-Suyuk (Pork Trotter & Boiled Pork)
Homemade Jokbal-Suyuk Recipe: The Best of Both Worlds
Can’t decide between Jokbal (braised pork trotter) and Suyuk (boiled pork belly)? This Jokbal-Suyuk recipe lets you enjoy the best of both! The fatty parts absorb the savory soy sauce, giving you that classic Jokbal taste, while the lean meat remains tender and succulent like Suyuk. Experience two delicious textures and flavors in one dish!
Main Ingredients- 1 piece of pork for Suyuk (approx. 1kg / 2.2 lbs)
- 1/2 Onion
- 1/2 Leek
- 1 handful of Bay leaves (about 3-4 leaves)
Sauce Ingredients- 6 Tbsp Soy sauce
- 4 Tbsp Mirin (or cooking wine/Sake)
- 2 Tbsp Corn syrup (or Oligodang)
- 1 Tbsp Sugar
- 1 Tbsp Minced garlic
- 500ml Water
- 6 Tbsp Soy sauce
- 4 Tbsp Mirin (or cooking wine/Sake)
- 2 Tbsp Corn syrup (or Oligodang)
- 1 Tbsp Sugar
- 1 Tbsp Minced garlic
- 500ml Water
Cooking Instructions
Step 1
First, prepare the aromatics for the boiling liquid. These will help remove any gamey odor from the pork and infuse it with a pleasant aroma. Roughly chop 1/2 onion and cut 1/2 leek into large pieces. Add about a handful of bay leaves (around 3-4 leaves) to the pot. These ingredients are key to a clean and flavorful boil.
Step 2
Now, let’s make the braising liquid. In a pot, combine 500ml of water with 1 Tbsp minced garlic, 6 Tbsp soy sauce, 4 Tbsp mirin, 2 Tbsp corn syrup, and 1 Tbsp sugar. Stir everything together until the sugar and corn syrup are dissolved. This creates the flavorful base for our Jokbal-Suyuk.
Step 3
Add the prepared aromatics (onion, leek, and bay leaves) to the pot with the braising liquid. Bringing these ingredients together will create a wonderfully fragrant broth that permeates the meat.
Step 4
Cut the pork for Suyuk into manageable pieces that will fit comfortably in your pot. Aim for pieces that are not too large (to ensure even cooking) and not too small (to prevent them from falling apart).
Step 5
Place the cut pork into the pot with the braising liquid and aromatics. Bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 1 hour and 30 minutes. If the liquid starts to reduce too much and risks burning, add a little water occasionally to keep the pork submerged and ensure it cooks evenly and becomes tender.
Step 6
After 1 hour and 30 minutes, check if the pork is tender by piercing it with a chopstick or fork; it should go in easily. When you take the pork out, you’ll notice the fatty parts have absorbed the dark soy sauce, giving them a Jokbal-like glaze, while the lean meat is incredibly tender and moist, just like perfect Suyuk. You’re about to enjoy both textures!
Step 7
Carefully remove the cooked pork from the pot and let it cool slightly. Allowing it to rest for a bit before slicing will make it much easier to achieve clean, neat slices and prevent the meat from falling apart.
Step 8
Finally, slice the rested pork thinly. Your delicious Jokbal-Suyuk is now ready to be served! This dish is wonderful with warm rice, fresh lettuce wraps, or your favorite dipping sauces. Enjoy this special treat that brings the best of Korean pork dishes right to your table!
