Tender and Juicy Boiled Pork Belly (Suyuk)
How to Make Delicious Boiled Pork Belly (Suyuk) with Pork Shoulder: No Gamey Smell!
Craving a restaurant-quality bossam at home? This recipe shows you how to make incredibly tender and flavorful boiled pork belly (suyuk) using pork shoulder, which is a more economical cut. We’ll walk you through the steps to ensure a clean, savory taste without any unpleasant odors. Enjoy perfectly cooked, moist pork with a delightful chew! This post is copyright protected. Unauthorized theft and reproduction of images and phrases is prohibited without prior consent from the author. You may be liable for unauthorized use.
This post is copyright protected. Unauthorized theft and reproduction of images and phrases is prohibited without prior consent from the author. You may be liable for unauthorized use.
Suyuk Ingredients
- 1 large onion, roughly chopped
- 1 stalk of green onion, including the root
- 7 cloves garlic
- 1.2kg pork shoulder (a cut suitable for boiling)
- 2L water
- 70g cinnamon stick (adds a subtle aroma and neutralizes gamey smells)
- 8 bay leaves (for a fragrant touch)
- 10g whole peppercorns
- 1 Tbsp doenjang (fermented soybean paste, can substitute with ssamjang or gochujang)
- 6g instant coffee powder (approx. 1 Tbsp, excellent for removing pork odor)
Cooking Instructions
Step 1
First, in a large pot, combine 2 liters of water with the chopped onion, green onion, garlic, cinnamon stick, bay leaves, whole peppercorns, doenjang, and coffee powder. Adding these aromatics and vegetables generously will effectively eliminate any gamey odors from the pork, resulting in a cleaner, more delicious suyuk. It’s important to add all ingredients to the water before it boils so the flavors can infuse thoroughly.
Step 2
Once the water mixture comes to a rolling boil, carefully add the entire 1.2kg piece of pork shoulder. Reduce the heat to medium and cover the pot. Let it simmer gently for about 1 hour. Boiling on high heat can result in an unevenly cooked piece, so a slow simmer over medium heat is key to achieving a tender texture. If the water reduces too much during cooking, you can add a little hot water to maintain the liquid level.
Step 3
After simmering for an hour, remove the pork from the pot and let it cool slightly. While it’s still warm but not piping hot, slice the pork into bite-sized pieces, about 1 to 1.5 cm thick. Slicing while warm prevents the meat from falling apart and ensures neat cuts. Serve your beautifully prepared suyuk with fresh kimchi, ssam (lettuce wraps), ssamjang, and other accompaniments for a delightful meal. Enjoy your homemade feast!
