Beer-Boiled Pork Belly (Suyuk)
Making Yoon Stay’s Famous Beer-Boiled Pork Belly!
I tried recreating the beer-boiled pork belly from the popular show ‘Yoon Stay’! This method results in a chewier and more satisfying texture compared to regular boiled pork. It’s a delicious way to elevate your suyuk game.
Ingredients- Pork Shoulder (for Suyuk) 2kg
- Beer 1.6L (any kind works)
- Onion 1 (large)
- Scallions 2-3 stalks
- Ginger slices 5-6 pieces
Cooking Instructions
Step 1
First, prepare the pork shoulder cut for suyuk. Rinse it clean and place it in a pot. I’m using pork shoulder, which has a good balance of lean meat and fat, perfect for a chewy texture.
Step 2
Prepare the aromatics to eliminate any pork odor and enhance flavor. Wash the onion well, leaving the skin on if desired for extra color, and cut it into large wedges. Prepare 2-3 scallions, using the root ends as well for more flavor. Slice the ginger about 1cm thick.
Step 3
Pour enough beer into the pot to fully submerge the pork. The type of beer doesn’t matter much, but a cheaper lager or pale ale works wonderfully. Beer tenderizes the meat and effectively removes any gamey smell.
Step 4
Once the pork is submerged in beer, add the prepared ginger slices, scallions, and onion to the pot. Arranging them on top of the meat helps distribute heat evenly for a better cook.
Step 5
Now, cover the pot and let’s get boiling! Bring it to a rolling boil over high heat for the first 10 minutes to allow the flavors to meld, then reduce the heat to medium and simmer for another 30 minutes, ensuring the pork cooks through and becomes tender. The total cooking time is 40 minutes.
Step 6
It’s best to keep the lid on while the pork is cooking. Since we’re using beer, some alcohol aroma might escape. Keeping the lid closed allows these flavors to infuse into the meat, enhancing its overall taste.
Step 7
After 40 minutes of simmering, your delicious beer-boiled pork is ready! Even though it was cooked only in beer, the fat from the pork shoulder has rendered beautifully, resulting in a clean and chewy texture without being overly greasy. You’ll be pleasantly surprised by how little oil forms on top.
Step 8
Once the suyuk is cooked, let it cool slightly before slicing. If you used pork belly, thick slices are best to retain juiciness. For cuts like pork shoulder, slicing it as thinly as possible will make it more tender and enjoyable to eat.
Step 9
Serve the suyuk with your favorite accompaniments like ssamjang, salted shrimp, fresh greens, or kimchi. I paired mine with chopped scallion kimchi and fresh minari (water parsley), and the chewy, springy texture and clean taste from the beer really made it special. It’s so good, you won’t be able to stop eating it!
