Tender and Juicy Pork Belly Boiled in its Own Juices (Musu-bun Suyuk)
Perfect for Holidays! Simple and Tender No-Water Pork Belly Suyuk
The Lunar New Year is just around the corner! Suyuk is an essential dish for any holiday feast. We’re sharing a recipe for incredibly tender and juicy pork belly suyuk, made effortlessly in just one pot without adding any water. It’s perfect served with fresh kimchi or any other side dishes you love.
Main Ingredients- Pork neck or belly 1kg
- Radish 100g (approx. 1/4 of a medium radish)
- Onion 1/2 (large)
- Green onions 2 stalks
- Bay leaves 3
Cooking Instructions
Step 1
First, prepare the vegetables that will help remove any gamey smell from the pork and add flavor. Slice the radish into thick pieces about 0.5cm thick. Cut the onion into quarters. Chop the green onions into large pieces, about 5cm long.
Step 2
Layer the prepared vegetables at the bottom of a pressure cooker. Start by arranging the thickly sliced radish without overlapping, then add the cut onions and green onions attractively on top. Layering the vegetables first allows the juices from the pork to seep into them as it cooks, making them even more delicious.
Step 3
Place the piece of pork on top of the vegetables, and then scatter the 3 bay leaves over the pork to eliminate any pork odor. That’s it for preparation – it’s incredibly simple, isn’t it?
Step 4
Close the lid of the pressure cooker and heat over high heat. Once the pressure valve starts to whistle (‘chika chika’ sound), reduce the heat to low and simmer for an additional 10 minutes. After the 10 minutes on low heat, turn off the stove and let it rest for about 10 more minutes. This will result in perfectly tender and juicy pork belly suyuk cooked in its own juices.
