Tender and Juicy Pork Neck Boiled Pork
Perfect Recipe for Tender, Flavorful Pork Neck Boiled Pork (Suyeok) Without the Gamey Smell
Introducing a delicious pork neck boiled pork (suyeok) that will fill your home with amazing aromas! Using a special ‘no-water’ method, you can enjoy incredibly moist and tender meat without any gamey odor. This easy-to-follow recipe for succulent syeok will help you create a satisfying meal with minimal effort.
Ingredients- 1kg Pork Neck
- 1 large Onion
Cooking Instructions
Step 1
This recipe uses a ‘no-water’ cooking method, so a stainless steel pot with a tight-fitting lid is essential. Prepare a pot with good heat conductivity, such as a tri-ply or five-ply stainless steel pot. A five-ply pot is especially recommended for even heat distribution and delicious results. (Tip: The weight and sturdiness of the pot can significantly impact the final taste of the syeok!)
Step 2
Peel and thinly slice one large onion into about 0.5cm thick slices.
Step 3
Arrange the sliced onions evenly on the bottom of the prepared stainless steel pot, making sure they don’t overlap. The onions act as a base to prevent the meat from sticking and burning, while also imparting a subtle sweetness and aroma.
Step 4
Cut the 1kg block of pork neck into roughly 4 equal pieces, about 2-3cm thick, ensuring they fit into the pot. Cutting them too thin may cause them to lose their juices. (Tip: Maintaining a good thickness helps keep the syeok moist and tender.)
Step 5
Place the prepared pork neck pieces one by one on top of the layer of onions. It’s good to leave a little space between the pieces so they don’t stick together while cooking.
Step 6
Close the lid tightly and cook over low heat on the stovetop for 50 minutes. Cooking on high heat can burn the outside while leaving the inside undercooked or tough. Therefore, simmering gently over low heat is crucial. (Tip: The key to no-water cooking is to leave the lid closed for the entire 50 minutes without opening it.)
Step 7
After exactly 50 minutes, turn off the heat and open the lid to check if the syeok is cooked. If you can easily pierce it with a chopstick and clear juices run out, it’s perfectly cooked. If it seems undercooked, close the lid and let it simmer on low heat for another 5-10 minutes.
Step 8
Carefully transfer the cooked syeok to a serving plate and slice it into bite-sized pieces. Slicing it while it’s still hot and steaming will ensure cleaner cuts without the meat falling apart.
Step 9
Serve the delicious, freshly boiled pork neck with your favorite accompaniments such as ssamjang (Korean dipping sauce), kimchi, garlic slices, and fresh lettuce wraps. It’s a wonderful dish for gatherings or special occasions.
