Tender and Juicy Boiled Pork with Crispy Kimchi Slaw
[Perfect Harmony of Kimchi and Pork] Freshly Made Napa Cabbage Kimchi with a Slice of Boiled Pork!
Boiled pork (Suyuk) is often thought of as a dish for the kimchi-making season, but the moment you prepare fresh, crisp kimchi slaw (Geotjeori), you’ll crave a bite of tender Suyuk. This recipe uses beer to boil the pork, eliminating any gamey smell and resulting in a wonderfully tender and chewy texture. The combination of this savory pork and the sweet and spicy Geotjeori is a classic that never disappoints.
Main Ingredients- Pork belly or shoulder 300g
- 1 small head of young Napa cabbage
- A handful of chives
- A portion of the white part of a leek
Kimchi Slaw Dressing- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 tsp sugar
- 1 Tbsp fish sauce (e.g., Kkanari)
- 1 tsp plum extract
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 tsp sugar
- 1 Tbsp fish sauce (e.g., Kkanari)
- 1 tsp plum extract
Cooking Instructions
Step 1
Introducing the delightful combination of succulent, hot boiled pork and crisp, refreshing Napa cabbage kimchi slaw. (This step might be a carry-over from a previous recipe entry and not directly related to this specific preparation.)
Step 2
First, let’s gather all the fresh ingredients for this recipe. For the main components, prepare tender pork, crunchy young Napa cabbage, fragrant chives, and leeks. For the kimchi slaw dressing, we’ll mix gochugaru, minced garlic, sugar, fish sauce, and plum extract.
Step 3
Wash the young Napa cabbage thoroughly under running water. Then, cut it into bite-sized pieces, about 4-5cm long, and place them in a bowl. Cutting them slightly larger will enhance the delightful chewiness.
Step 4
Add all the kimchi slaw dressing ingredients (3 Tbsp Gochugaru, 1 Tbsp minced garlic, 1 tsp sugar, 1 Tbsp fish sauce, 1 tsp plum extract) to the bowl with the cabbage. Also, add the prepared chives and leeks.
Step 5
Gently toss the ingredients with your hands until the dressing is evenly distributed. Be careful not to mix too vigorously, as this can make the cabbage limp and lose its crispiness. Mix gently until just combined. Freshly made kimchi slaw is best enjoyed immediately.
Step 6
Transfer the freshly tossed, vibrant Napa cabbage kimchi slaw to a serving dish. Its bright green and red colors are sure to whet your appetite.
Step 7
Finally, sprinkle some toasted sesame seeds over the kimchi slaw for an extra nutty aroma and appealing finish.
Step 8
Your delicious Napa cabbage kimchi slaw is now ready! It’s time to serve it with piping hot, perfectly boiled pork. The Suyuk is currently simmering to perfection.
Step 9
Slice the beautifully boiled pork into manageable pieces and arrange it artfully on a plate alongside the kimchi slaw. Aim for an appealing presentation that highlights the warmth of the pork and the freshness of the slaw.
Step 10
Tonight, indulge in a magnificent feast featuring the incredible pairing of nutritious boiled pork and the sweet, tangy, crunchy Napa cabbage kimchi slaw. The explosion of flavors in your mouth will bring you pure joy.
Step 11
Here’s a special secret for making incredibly tender boiled pork! In a pot, add one can of beer, enough to submerge the pork. Bring it to a boil over high heat, then reduce to medium heat for 10 minutes. Finally, lower the heat to simmer for about 20-30 minutes. Using beer helps to completely remove any unwanted gamey odor from the pork while making the meat incredibly tender and slightly chewy. It’s important to let it simmer undisturbed without lifting the lid during cooking.
Step 12
Once the pork is perfectly boiled, let it cool slightly before slicing it into your desired serving size. You can place the kimchi slaw in the center of the serving platter or top the sliced pork with it for a delicious combination.
Step 13
And there you have it – a hearty and delicious ‘Kyungja’s Table’ is complete! This makes for a satisfying and fulfilling meal.
