Perfectly Tender Boiled Pork (Suyuk) with No Gamey Smell
Delicious Boiled Pork Belly (Suyuk): The Perfect Partner for Kimchi, a Great Side Dish, and an Appetizer!
On the days we make kimchi, boiled pork (suyuk) is an absolute must! It’s the perfect companion to freshly made kimchi, and also makes for a hearty side dish or a delightful appetizer. This year, I made sure to prepare this delicious suyuk again and I’m excited to share the recipe with you. It’s a recipe anyone can easily follow.
Main Ingredients- 700g Pork Belly (Pork belly has the best fat-to-meat ratio, but pork neck or shank can also be used)
Seasonings & Aromatics- 900ml Water
- 1 Tbsp Doenjang (Korean soybean paste; use 1/2 Tbsp if your doenjang is very salty)
- Pinch of whole peppercorns (optional, adds aroma)
- 2 Tbsp Soju (Korean distilled spirit, excellent for removing odors)
- 1 Bay Leaf (adds a fragrant note)
- 900ml Water
- 1 Tbsp Doenjang (Korean soybean paste; use 1/2 Tbsp if your doenjang is very salty)
- Pinch of whole peppercorns (optional, adds aroma)
- 2 Tbsp Soju (Korean distilled spirit, excellent for removing odors)
- 1 Bay Leaf (adds a fragrant note)
Cooking Instructions
Step 1
First, prepare the pork belly block. Rinse the surface gently under cold running water to remove any impurities, then place the meat in a deep, wide pot. Pork belly is ideal because of its perfect balance of fat and lean meat, resulting in the most tender and flavorful meat. However, you can substitute with pork neck (less fatty) or pork shank (chewier texture) according to your preference.
Step 2
Now, it’s time to add the aromatics that will eliminate any gamey smell. Add one bay leaf to the pot; its fragrant aroma is wonderful.
Step 3
Add 1 tablespoon of doenjang (Korean soybean paste) for a deep, savory flavor. Doenjang can be quite salty, so adjust the amount based on how salty yours is. If it’s very salty, using just half a tablespoon is recommended.
Step 4
Pour in 2 tablespoons of soju. This Korean distilled spirit is excellent at removing the pork’s gamey odor and also helps tenderize the meat as the alcohol evaporates.
Step 5
Doenjang itself is very effective at removing odors, so you can skip the pepper. However, a subtle peppery note can enhance the overall flavor. If you like, add a pinch of whole or coarsely ground black pepper.
Step 6
Next, pour in 900ml of water into the pot. Dissolve the doenjang thoroughly in the water, ensuring there are no clumps. Make sure there’s enough water to cover the meat.
Step 7
Close the lid and bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and simmer gently for 50 minutes. The cooking time may vary slightly depending on the thickness and cut of the meat. After 50 minutes, test for doneness by piercing the thickest part of the meat with a chopstick or skewer; if it slides in easily, the pork is cooked through. If it’s still firm, continue simmering for another 5-10 minutes.
Step 8
Once the pork is perfectly cooked, it’s best to let it rest for a bit rather than taking it out immediately. Allowing it to cool slightly helps the juices redistribute within the meat, making it even more moist and tender. Check that the broth has reduced slightly and the meat is cooked to perfection.
Step 9
Carefully remove the slightly cooled boiled pork from the pot, ensuring it’s not too hot to handle. Slice it into your desired thickness and arrange it attractively on a serving platter. Serve this delicious suyuk with warm saeujeot (salted shrimp dipping sauce), ssamjang (spicy dipping paste), fresh lettuce wraps, garlic slices, chili peppers, and of course, the star of the season, freshly made kimchi. Enjoy this incredibly satisfying meal with your loved ones!
