Perfect Boiled Pork Belly (Suyuk): The Ultimate Pairing for Kimchi
#KimchiPairing #PorkBoiling #KimchiAndPork #BossamMaking #MustTry
No kimchi-making season is complete without some perfectly boiled pork belly (Suyuk)! While not strictly mandatory, many eagerly anticipate the moment they can wrap a piece of succulent, well-cooked Suyuk with freshly made kimchi, savoring the delicious combination. It’s a common scene during busy kimchi preparation: while some are diligently making kimchi, others are busy boiling pork. You might even find yourself thinking, ‘Can’t someone else just handle the pork?’ especially when you’re already exhausted from the kimchi-making process! This recipe uses lean pork shoulder, boiled simply with whole garlic, the white parts of leeks, whole peppercorns, and a touch of soybean paste (Doenjang) for a rich, savory flavor without any gamey smell.
Ingredients- 500g Pork Shoulder
- 2 Tbsp Doenjang (Korean Soybean Paste)
- 2 White parts of Leeks
- 10 Whole Garlic Cloves
- 1 tsp Whole Peppercorns
Cooking Instructions
Step 1
In a large pot or Dutch oven, add the white parts of the leeks, whole garlic cloves, and whole peppercorns. These aromatics will help to effectively remove any gamey odors from the pork.
Step 2
Next, add 2 tablespoons of Doenjang (Korean Soybean Paste). This paste not only adds a deep, savory flavor to the broth but also helps to tenderize the meat. (Tip: Don’t worry if you accidentally add a little more than specified; it’s all part of the busy kimchi-making process!)
Step 3
Now, place the whole pork shoulder into the pot. Cover the meat with enough water and bring it to a rolling boil over high heat. Once boiling, continue to cook for about 10 minutes, then reduce the heat to medium and let it simmer gently for an extended period. Because pork shoulder is quite thick, it takes time to cook through. Simmering on medium heat ensures the meat becomes tender and juicy without becoming tough.
Step 4
While the kimchi is being prepared, the pork will be perfectly cooked. Remove the Suyuk from the pot. You’ll notice some Doenjang residue on the surface, which indicates a beautifully flavored, savory boiled pork. Now it’s ready to be sliced into bite-sized pieces.
Step 5
Arrange the sliced Suyuk on a large cutting board, similar to Jeju Island’s famous ‘Dombe-gogi’. Instead of cutting the kimchi, tear it into bite-sized pieces by hand and serve it in a separate bowl for a more rustic presentation. This delicious Doenjang-infused Suyuk, paired with freshly made kimchi, creates a truly spectacular meal. Enjoy!
