Tender Boiled Pork Belly (Suyuk) – Home-Style Recipe
Easy Homemade Delicious Boiled Pork Belly (Suyuk) Recipe
Feeling the heat this summer and looking for a nourishing meal? How about making your own tender and flavorful boiled pork belly (Suyuk) right at home? It’s melt-in-your-mouth delicious! Prepare a truly satisfying dish with this simple recipe.
Main Ingredients- Pork shank (or belly) 130g (generous portion recommended)
- Perilla leaves 20 leaves (choose fresh ones)
- Green onion 1 piece, 4cm length
- Garlic 1 clove
- Ginger 1/2 piece (approx. 10g)
- Dried red chili 1/4 piece
Seasoning & Others- Doenjang (soybean paste) 1 tsp
- Soy sauce 2 tsp
- Sugar 2 tsp
- Mirin (rice wine) 1 tsp
- Gochugaru (red pepper flakes) 1 tsp
- Sesame oil 1 tsp
- Doenjang (soybean paste) 1 tsp
- Soy sauce 2 tsp
- Sugar 2 tsp
- Mirin (rice wine) 1 tsp
- Gochugaru (red pepper flakes) 1 tsp
- Sesame oil 1 tsp
Cooking Instructions
Step 1
First, bring a generous amount of water to a boil in a pot. While the water is heating, prepare the perilla leaves by removing the stems and washing them thoroughly under running water. Gently pat them dry.
Step 2
Prepare the aromatics for boiling the pork. Cut the green onion into 4cm lengths. The garlic clove can be lightly smashed with the side of a knife or left whole. Peel the ginger. (Tip: You can also slice the ginger thinly if preferred.)
Step 3
Once the water is boiling vigorously, add the pork shank. Toss in the prepared green onion, garlic, ginger, and dried red chili. Adding 1 tsp of doenjang (soybean paste) at this stage helps to remove any gamey odors and adds a depth of flavor. Bring it back to a boil, then reduce the heat to medium-low, cover the pot, and simmer for about 30-40 minutes, or until the pork is very tender. (Tip: Pierce the pork with a skewer; if no pink liquid comes out, it’s fully cooked.)
Step 4
While the pork is boiling, let’s make the perilla leaf seasoning. In a bowl, combine soy sauce (2 tsp), sugar (2 tsp), mirin (1 tsp), gochugaru (1 tsp), and sesame oil (1 tsp). Mix well. Gently fold the washed and dried perilla leaves into the seasoning. You can halve them or cut them into 2-3 strips for easier handling. The fresh aroma of the perilla leaves will beautifully complement the savory pork.
Step 5
Once the pork is perfectly tender, slice it into bite-sized pieces. Arrange the sliced pork and the seasoned perilla leaves attractively on a serving plate. Enjoy your delicious homemade boiled pork belly! You can serve it with ssamjang (dipping paste), sliced garlic, or chili peppers on the side.