Tender and Juicy Boiled Pork Belly (Suyuk) – The Ultimate Recipe
Parent’s Day Special: Delicious Homemade Boiled Pork Belly (Suyuk)
This incredibly tender and flavorful boiled pork belly (Suyuk) is a perfect match for freshly made kimchi (geotjeori). It also pairs wonderfully with salted cabbage wraps. A truly delightful dish for any special occasion!
Boiled Pork Belly Ingredients
- Pork belly or shoulder for boiling, 1kg
- Green onion, 1 stalk
- Whole garlic cloves, 1 cup (approx. 10-15 cloves)
- Onion, 1 (cut into large chunks)
- Ginger, 1 piece (thumb-sized)
- Instant coffee powder, 1 Tbsp
- Doenjang (Korean soybean paste), 1 Tbsp
- Bay leaves, 4-5
- Water, 800ml
- Soju or cooking wine, 1/2 cup (approx. 100ml)
- Whole black peppercorns, 1 Tbsp
Dipping Sauce
- Salted shrimp, 1 Tbsp (minced)
- Perilla oil, 1 Tbsp
- Gochugaru (Korean chili flakes), 1 tsp
- Toasted sesame seeds, 1 Tbsp (lightly crushed)
- Salted shrimp, 1 Tbsp (minced)
- Perilla oil, 1 Tbsp
- Gochugaru (Korean chili flakes), 1 tsp
- Toasted sesame seeds, 1 Tbsp (lightly crushed)
Cooking Instructions
Step 1
First, prepare the aromatics and seasonings that will help remove any gamey smell from the pork. Roughly chop the green onion and onion. Slice or lightly crush the ginger. Have the whole garlic cloves and black peppercorns ready.
Step 2
Place the whole piece of pork in a large pot. Add the prepared green onion, whole garlic, chunked onion, ginger, doenjang, soju (or cooking wine), bay leaves, and whole black peppercorns. Pour in 800ml of water. Dissolve 1 Tbsp of instant coffee powder in a little water and add it to the pot. Coffee is excellent for tenderizing the meat and giving it a richer color.
Step 3
Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer gently for about 40 minutes. Cooking time may vary slightly depending on the thickness of the pork and the type of pot used, so check periodically.
Step 4
After simmering for approximately 40 minutes, test the pork by inserting a chopstick into the thickest part. If it goes in smoothly and clear juices run out, the pork is perfectly cooked. If there is still pinkness or it seems undercooked, continue simmering for another 5-10 minutes.
Step 5
Once cooked, carefully remove the pork from the pot and let it cool slightly. Slice the pork into bite-sized pieces, about 0.5cm thick. Slicing while it’s too hot can cause it to crumble, so allow it to cool a bit first.
Step 6
Arrange the warm, sliced pork belly on a serving plate. Prepare the dipping sauce by mixing the minced salted shrimp, perilla oil, gochugaru, and crushed toasted sesame seeds. Serve the Suyuk with the dipping sauce, thinly sliced garlic, chili peppers, and fresh geotjeori kimchi or salted cabbage wraps for an incredibly delicious meal.
