Tender and Juicy Low-Moisture Pork Belly Boiled Dish
Flavorful Low-Moisture Pork Belly (Suyuk) Made with Cuckoo White 3-Burner Induction Cooktop
Introducing a low-moisture ‘suyuk’ recipe, easily made with the Cuckoo White 3-Burner Induction Cooktop, featuring a powerful 3,400W maximum heat and stable temperature control. Cooked using only the natural moisture from the ingredients, without a single drop of water, this dish preserves nutrients and offers a rich flavor and incredibly moist texture. Essential ingredients are included to effectively eliminate any porky smell, ensuring even beginners can achieve delicious suyuk. Elevate your kitchen with the elegant white design of the Cuckoo induction cooktop and enjoy this healthy and tasty low-moisture suyuk. (This recipe was sponsored by the product.)
Main Ingredients- Whole Pork Belly 700g
- Radish 2 slices (approx. 10cm thick)
- Green Onion 1 stalk (30cm length)
- Bay Leaf 1
Seasoning- Cooking Wine (Mirin, etc.) 3 Tbsp
- Doenjang (Soybean Paste) 2 Tbsp
- Minced Garlic 2 Tbsp
- Cooking Wine (Mirin, etc.) 3 Tbsp
- Doenjang (Soybean Paste) 2 Tbsp
- Minced Garlic 2 Tbsp
Cooking Instructions
Step 1
Rub the whole pork belly evenly with cooking wine, doenjang, and minced garlic. This step effectively removes any gamey smell from the meat and allows the seasoning to penetrate deeply, enhancing the flavor.
Step 2
Slice the radish into flat pieces about 1cm thick. Cut the green onion into large 10cm lengths. The radish placed at the bottom will absorb steam and keep the meat moist, while the green onion adds an aromatic quality.
Step 3
In the pot you’ll be using for cooking, spread half of the sliced radish on the bottom. Then, place the seasoned pork belly on top of the radish.
Step 4
Arrange the chopped green onion, bay leaf, and the remaining radish slices over the pork belly. This layering helps to surround the meat, infusing it with subtle flavors and moisture.
Step 5
Turn on the Cuckoo White 3-Burner Induction Cooktop and set it to ‘Level 4 Medium Heat’ for approximately 20-30 minutes. Cook on medium heat until sufficient moisture is released from the ingredients. Then, reduce the heat to ‘Level 1 Low Heat’ and let it simmer gently for 10 minutes to steam. This process ensures the meat cooks through to a tender texture with rich juices. (Cooking time may vary depending on the induction heat level and type of pot used.)
