Tender and Juicy Pressure Cooker Pork Belly (Suyuk)
A Kimchi-Making Essential! Moist and Delicious Suyuk in 20 Minutes with a Pressure Cooker
Introducing Suyuk, the perfect accompaniment to your hearty Kimchi feast! Made with lean pork shoulder, this recipe offers a light and savory flavor that anyone can enjoy. Learn the secret to quickly and tenderly boiling pork using a pressure cooker!
Main Ingredients- 1kg pork shoulder (large piece)
- 2 Tbsp Doenjang (Korean soybean paste)
- 300ml red wine (or Cheongju/rice wine)
- 2 Tbsp gochugaru seeds (for removing gamey smell and adding a hint of spice)
- 1 Tbsp instant coffee powder (for color and odor removal)
- 700ml water
Cooking Instructions
Step 1
First, let’s prepare the star of our dish: the pork shoulder. Pork shoulder is an excellent choice for Suyuk because it’s affordable and has less fat, allowing its natural savory flavor to shine. Today, we’ll be making Suyuk quickly and ensuring it’s incredibly moist by using a pressure cooker, skipping any complicated steps. Lightly rinse the prepared pork under running water and pat it dry.
Step 2
Now, let’s add all the flavorful ingredients for boiling the Suyuk into the pressure cooker. Combine 2 tablespoons of Doenjang, 300ml of wine (red wine or Cheongju works well if you have it), 2 tablespoons of gochugaru seeds (excellent for removing any gamey odor and adding a subtle spice), 1 tablespoon of instant coffee powder (coffee helps give the meat a beautiful color and neutralizes odors), and 700ml of water. These ingredients will infuse the pork with rich flavor and tenderize the meat. Bring everything to a boil over high heat for 20 minutes. Once the pressure cooker starts to build steam, reduce the heat to medium and continue to cook for another 20 minutes. After a total of 40 minutes of cooking, turn off the heat. Leave the lid on, but open the steam vent slightly (or just let it sit with the lid on without pressure) for 10 minutes to allow the pressure to release naturally while the meat rests. This resting period is crucial for keeping the pork incredibly juicy.
Step 3
Voilà! After 10 minutes, when you open the lid, you’ll find perfectly tender and appetizing Suyuk, ready to be enjoyed with kimchi. See how beautifully glossy the meat looks?
Step 4
It’s best to let the freshly boiled, hot Suyuk cool slightly before slicing. This prevents the meat fibers from breaking apart, ensuring clean, neat slices. Transfer the Suyuk to a cutting board and let it rest for about 5 minutes. Once slightly cooled, slice it into your desired thickness.
Step 5
As you slice the Suyuk, you’ll notice the delicious juices flowing out. Suyuk is always a delight, and it’s an absolute must-have during the Kimchi-making season! Enjoy it with hot kimchi, fresh salads (geotjeori), or a side of saeujeot (fermented shrimp). It’s truly a taste of heaven! Share this delicious Suyuk with your loved ones!
