25, Apr 2024
Steamed Pork Belly and Neck with Napa Cabbage





Steamed Pork Belly and Neck with Napa Cabbage

How to Make Delicious Boiled Pork (Suyuk) Using Fresh Pork Belly and Neck Steamed with Cabbage

Steamed Pork Belly and Neck with Napa Cabbage

While there are many ways to cook delicious pork, wouldn’t you like a dish that’s tender and savory with excess fat rendered out? This ‘Steamed Pork Belly and Neck with Napa Cabbage’ recipe is perfect for that. By layering fresh cabbage leaves at the bottom of a pot and placing the pork on top without adding any water, you’ll create incredibly tender and soft ‘fresh pork’ suyuk. Many associate suyuk with salted shrimp (saeujeot), but we paired it with a fragrant wild chive soy sauce for an exceptionally delicious experience. Let’s prepare this ‘Steamed Cabbage Fresh Pork Suyuk’ using premium Jeju pork!

Recipe Info

  • Category : Main dish
  • Ingredient Category : Pork
  • Occasion : Everyday
  • Cooking : Steamed
  • Servings : 4 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Beginner

Ingredients

  • Pork belly 500g
  • Pork neck 500g
  • Napa cabbage 1/2 head
  • Whole garlic cloves 10
  • Minced fresh ginger 1/2 Tbsp
  • Cooking wine (Mirin or similar) 2 Tbsp
  • Sake (or rice wine) 2 Tbsp
  • Salt to taste
  • Black pepper to taste

Cooking Instructions

Step 1

Wash the napa cabbage thoroughly under running water and pat dry. Remove the tough core and cut the leaves into manageable pieces, about halves or quarters lengthwise. The pork requires no marination and can be used as is.

Step 1

Step 2

It’s best to use a pot with a thick bottom for even heat distribution. Arrange the prepared napa cabbage leaves to cover the bottom of the pot. Place the fresh pork slices (pork belly and neck) on top of the cabbage without overlapping. Slice the whole garlic cloves thinly and scatter them over the meat. Lightly season with salt and black pepper.

Step 2

Step 3

Continue layering the ingredients: place more pork slices and garlic on top of the first layer, then cover with another layer of cabbage. Repeat this layering process until all ingredients are used, finishing with a layer of cabbage on top. This helps trap moisture and keeps the pork tender.

Step 3

Step 4

Mix the cooking wine (2 Tbsp) and sake (2 Tbsp) and drizzle evenly over the layers. This mixture helps tenderize the meat and remove any porky odors. Cover the pot tightly with a lid. Steam the ingredients over medium heat for about 25 minutes without adding any water. The natural moisture from the cabbage will create enough steam to cook the pork perfectly.

Step 4

Step 5

After steaming for 25 minutes on medium-high heat (equivalent to setting 7 on an induction cooktop), open the lid. The suyuk should be beautifully golden-brown and tender, with a delicious broth at the bottom. Let the pork cool slightly before slicing it into bite-sized pieces. The texture is wonderfully chewy on the outside and incredibly soft on the inside, with a clean, savory flavor without any gamey smell.

Step 5

Step 6

Arrange the tender suyuk slices and steamed cabbage leaves attractively on a serving plate. Drizzle with the fragrant wild chive soy sauce. The colorful presentation makes this dish perfect for entertaining guests.

Step 6

Step 7

Even though it’s made with just basic ingredients like salt, pepper, and cabbage, the suyuk boasts a beautiful, golden color and rich juices, offering both visual appeal and delightful taste.

Step 7

Step 8

This homemade steamed cabbage suyuk is even more delicate and delicious than regular suyuk, thanks to the subtle sweetness and nutty flavor of the cabbage. The combination of tender pork, crisp cabbage, and savory wild chive soy sauce is truly fantastic. You’ll be amazed by the taste once you try it! Even if you’re not a big fan of grilled pork belly, you’ll likely devour this entire plate of suyuk in no time.

Step 8

Step 9

This ‘Cabbage Pork Suyuk’ breaks the conventional idea that suyuk must be eaten with salted shrimp or kimchi. I had some leftover Napa cabbage from my garden after making kimchi, and instead of using it for wraps, I decided to try steaming it with pork, inspired by the health benefits of vegetable steaming. The result was a resounding success! Eating the tender pork and cabbage with the wild chive soy sauce, wrapped together, is an experience you won’t forget. Truly a ‘wow’ flavor combination!

Step 9



Related Posts

Super Easy Homemade Gunmandu Recipe

Super Easy Homemade Gunmandu Recipe The Easiest Way to Make Delicious Gunmandu at Home, Better Than Your Local Chinese Restaurant!…

Refreshing and Spicy Clam Noodle Soup (Bajirak Kalguksu)

Refreshing and Spicy Clam Noodle Soup (Bajirak Kalguksu) #ClamRecipe #HomemadeKalguksu #RefreshingSoup #SpicyNoodles #SummerHealthFood #EasyRecipe Introducing a recipe for Bajirak Kalguksu,…

Spicy and Sweet Stir-fried Squid with Korean Green Pepper

Spicy and Sweet Stir-fried Squid with Korean Green Pepper A Fiery and Delicious Recipe for Stir-fried Squid with Korean Green…