Tender and Flavorful Pork Belly Bossam (Suyuk)
Simple and Delicious Pork Belly Boiled Pork Recipe
Suyuk is a must-have after making kimchi! Finish your kimchi-making process with this simple yet delicious method for boiling pork. Enjoy a rich and savory treat that complements any meal.
Ingredients
- 4kg pork belly (skin-on)
- 8 bay leaves
- 10 whole peppercorns
- 1 onion, quartered
- 2 slices ginger
- 4 Tbsp doenjang (fermented soybean paste)
Cooking Instructions
Step 1
To achieve a pork belly suyuk that is free of gamey odors, start by boiling water in a pot with bay leaves, whole peppercorns, a quartered onion, and ginger slices. I find that too many spices can overpower the pork’s natural flavor, so this simple approach works best for me.
Step 2
Once the water is boiling, add the doenjang and then carefully place the pork belly chunk into the pot. Adding doenjang is key to making delicious pork suyuk. It not only removes any unwanted odors from the pork but also seasons the suyuk as it cooks, resulting in a more flavorful dish.
Step 3
To check if the pork suyuk is cooked, insert a chopstick into the thickest part. If clear juices run out, it’s ready. If there’s any pinkness or blood, continue boiling until it’s fully cooked and the juices run clear.
Step 4
Once cooked, remove the suyuk from the pot and let it cool slightly before slicing. Slicing it immediately after taking it out can cause the pork belly suyuk to fall apart. Letting it rest briefly will help maintain its shape and texture.
