Tender and Juicy Pork Shoulder Boiled Pork (Suyuk) Made Without Any Odor
How to Make Deliciously Tender and Odor-Free Pork Shoulder Suyuk
Introducing a recipe for pork shoulder suyuk that adds a touch of elegance to any special occasion or everyday meal. This recipe is designed to remove any gamey odors while keeping the meat incredibly moist and flavorful. Enjoy this chewy and rich-tasting boiled pork made easily at home.
Main Ingredients- 1.5kg Pork Shoulder
- 1 piece Ginger (sliced thinly)
- Aromatics Liquid (1 cup Rice Wine/Soju, 1 cup water)
- 1/2 Leek (white part preferred)
- 5 Leek Roots (washed clean)
- 2 Korean Green Chilies (optional, for a spicy kick)
- 10 whole Garlic cloves
Odor-Eliminating Secret- 2 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Doenjang (Korean soybean paste)
Cooking Instructions
Step 1
First, prepare a 1.5kg piece of pork shoulder. Before cooking, cut it in half. Then, make 2-3 deep slits in the center of the meat; this helps the seasonings penetrate better and speeds up the cooking process. In a pot, add enough water to cover the pork. Add the thinly sliced ginger (1 piece) and the rice wine or soju (1 cup). Bring this mixture to a boil over high heat.
Step 2
Once the water is rapidly boiling, carefully add the pork shoulder. Blanch the meat for about 5 minutes. This step helps remove impurities from the surface of the meat, which is crucial for minimizing any unwanted odors. Quickly remove the blanched pork and rinse it thoroughly under cold running water. Place the rinsed pork back into the pot and add fresh water, ensuring the meat is fully submerged.
Step 3
Now it’s time to add the remaining aromatics to the pot with the fresh water. Add a bit more sliced ginger, the 10 whole garlic cloves, 2 Korean green chilies (if you prefer a spicier flavor), and the 5 clean leek roots. To eliminate gamey odors effectively, add 2 generous tablespoons of doenjang (Korean soybean paste). Once all ingredients are in the pot, cover it and simmer over medium heat for about 1 hour until the pork is very tender. The doenjang not only tenderizes the meat but also enhances its flavor.
Step 4
After simmering for about an hour, check if the suyuk is cooked through. Insert a chopstick into the meat; if it slides in easily, the pork is ready. If the chopstick meets resistance, reduce the heat to low and continue cooking for another 10-20 minutes. Once perfectly cooked, turn off the heat and carefully remove the pork from the pot.
Step 5
Let the cooked suyuk cool slightly before slicing for a cleaner cut. Slice the pork into thin pieces, about 0.5 cm thick. Slicing it too thickly can affect the chewy texture, so aim for thin slices. Slicing while still warm will help retain the juices, making it even more moist and delicious.
Step 6
Your delicious pork shoulder suyuk, free from any gamey odor and boasting a wonderfully tender and chewy texture, is now complete! Serve it with warm rice, kimchi, ssamjang (dipping paste), and other accompaniments for a delightful meal. You can easily enjoy this hearty and flavorful dish right at home.
