Tender and Juicy Boiled Pork (Suyuk)
Homemade Boiled Pork: My Favorite Side Dish, Made Without Water!
This is the dish I’ve been making most frequently lately. It’s incredibly satisfying and delicious. This recipe uses a no-water method, ensuring the pork retains its natural juices, resulting in an exceptionally tender and moist texture. It’s a perfect addition to any meal, especially when served with fresh kimchi or seasoned vegetables.
Main Ingredients
- Pork Shoulder (Apriisal) 2 ‘geun’ (approx. 1.2kg)
- Pork Shank (Satae) 1 ‘geun’ (approx. 600g)
Aromatics and Vegetables
- Leek 2 stalks
- Whole Garlic 10 cloves
- Onion 1/2
- Leek 2 stalks
- Whole Garlic 10 cloves
- Onion 1/2
Cooking Instructions
Step 1
First, prepare the key ingredients for the boiled pork: 2 ‘geun’ (approx. 1.2kg) of pork shoulder (apriisal) and 1 ‘geun’ (approx. 600g) of pork shank (satae). Using both cuts offers a delightful variety in texture and flavor. Lightly rinse the meat under running water to remove any excess blood.
Step 2
Spread 3 tablespoons of doenjang evenly over the prepared pork. Doenjang is excellent for neutralizing any gamey odors and enhancing the savory taste. Next, thinly slice half an onion and place it at the bottom of a pressure cooker. The onion layer prevents the meat from sticking to the bottom and adds a subtle sweetness. Place the doenjang-coated pork on top of the onions.
Step 3
Generously add aromatics on top of the pork. Chop 2 leeks into large pieces and add them, along with about 10 whole garlic cloves. Leeks and garlic contribute a deeper flavor to the pork and are very effective at removing unwanted smells.
Step 4
Now, pour about half a can (approx. 250ml) of leftover beer over the pork. Beer is a secret ingredient that helps tenderize the meat and infuses it with a wonderful flavor, elevating your boiled pork to the next level. (If you don’t have beer, you can substitute it with water in the same amount.)
Step 5
Close the lid of the pressure cooker and begin cooking. Start with high heat for 20 minutes. Once the cooker reaches pressure, reduce the heat to medium and cook for another 10 minutes. Finally, lower the heat to low and cook for a final 10 minutes. After a total of about 40 minutes of cooking, turn off the heat and let it steam for another 10 minutes without opening the lid. Allow the pressure to release naturally before opening.
Step 6
Once you open the pressure cooker, your delicious boiled pork will be ready. Check if the meat is tender by piercing it with a chopstick. Carefully remove the steaming pork from the pot.
Step 7
Let the cooked pork cool slightly before slicing. Slicing it when it’s piping hot can cause it to fall apart. Once it’s cool enough to handle, slice it into your preferred serving sizes. Thinner slices will be more tender. Enjoy it as wraps with lettuce, perilla leaves, pickled radish wraps, or fresh kimchi, served with salted shrimp or ssamjang (dipping sauce).
