Tender Boiled Pork Belly (Suyuk) with Beer
Super Simple Recipe for Delicious Boiled Pork Belly Using Beer: How to Boil Pork Shoulder
This is a super simple recipe for making delicious boiled pork belly (suyuk) using beer. Pork shoulder is boiled with beer to remove any gamey odors and keep the meat incredibly tender and juicy. Enjoy a fantastic meal with just a few simple ingredients.
Main Ingredients
- 1 stalk of green onion
- 1 onion
- 600g pork shoulder
- 500ml beer
- Soy sauce
- Oyster sauce
- Whole peppercorns
- Bay leaves
Cooking Instructions
Step 1
First, gather the ingredients needed for boiling the pork. You’ll need 600g of pork shoulder, 500ml of beer as a base, and for removing any gamey smells and adding flavor, prepare 1 stalk of green onion, 1 onion, whole peppercorns, and bay leaves. It’s also a great opportunity to use up any leftover vegetables or fruits in your fridge. For instance, adding cabbage or apple can enhance the flavor profile.
Step 2
Chop all the vegetables into large pieces. Since everything will be boiled together, there’s no need for precise cutting; just roughly chop them into manageable sizes. Lightly rinse the 600g pork shoulder under running water and set aside.
Step 3
Is this your first time making boiled pork with beer? Beer’s alcohol content is excellent at removing the gamey smell from pork, and its carbonation helps to tenderize the meat. There are no health concerns, so feel free to use it with confidence.
Step 4
Heat a large pan over medium heat. Without adding any oil, place the pork shoulder fat-side down and sear it until golden brown. This process renders the pork’s own fat, adding depth of flavor.
Step 5
Sear all sides of the pork until they turn a nice brown color, achieving the Maillard reaction. Searing the exterior first helps to lock in the juices, resulting in a moister boiled pork.
Step 6
Now, it’s time to layer the ingredients in the pot for boiling. Start by placing the roughly chopped onion at the bottom of the pot. Then, place the seared pork shoulder block on top.
Step 7
Add the cored and roughly chopped apple on top of the pork. The sweet aroma from the apple will gently infuse downwards into the meat, adding a subtle flavor. Tuck the chopped green onion into any available spaces.
Step 8
Finally, generously pile on the roughly chopped cabbage, covering the meat like a blanket. This ensures the ingredients stay moist during cooking and that the aromatic flavors are well absorbed by the pork.
Step 9
Now, pour the beer into the pot. It’s best to use a standard lager rather than fruit beers or highballs. The beer plays a crucial role in cleanly removing any unwanted odors from the pork.
Step 10
While two 355ml cans (total 710ml) of beer are sufficient, the recipe calls for 500ml. Feel free to enjoy the remaining beer as a refreshing drink. If you have leftover beer, even flat beer can be effective for removing odors, so don’t hesitate to use it.
Step 11
Add the additional seasoning ingredients to enhance the flavor. For a rich color, add 100ml of soy sauce. For umami, add 1 tablespoon of oyster sauce and a pinch of whole peppercorns. Don’t forget to add the bay leaves that often come with the pork. Once all ingredients are added, cover the pot with a lid.
Step 12
The total boiling time for the pork is 40 minutes. While the exact timing can vary slightly depending on when you start counting, this recipe counts 40 minutes from the moment you turn on the heat. Remember, 40 minutes for boiling pork shoulder.
Step 13
Controlling the heat is crucial for the perfect boiled pork. Start with the lid on high heat. Once it begins to boil, reduce the heat to medium-low and simmer gently, either by slightly tilting the lid or leaving it partially open to prevent overflow. To ensure it doesn’t stick to the bottom, flip the meat once or twice during cooking. Approach this process with the care you would give to a precious tonic, imagining you are preparing a meal fit for royalty, and it will surely turn out delicious.
Step 14
This carefully boiled pork shoulder is an excellent value, offering great taste at an affordable price.
Step 15
After boiling, let the pork rest for a while before slicing. Slicing it while piping hot can cause it to fall apart. Allowing it to cool slightly will firm up the meat, making it easier to slice neatly.
Step 16
Now, it’s time to slice the pork. Pork shoulder has less fat and more lean meat compared to pork belly, so slicing it too thickly can make it feel dry. Aim for thin slices, about 0.5cm thick, for the best tender texture. You’ll see the delicious juices flowing as you slice!
Step 17
There are many ways to boil pork, such as using cola, makgeolli (rice wine), or even without water. Try this beer-based method for a unique flavor and incredible tenderness.
Step 18
It’s time to enjoy your super simple beer-boiled pork belly! Prepare lettuce and crisp lettuce wraps, along with optional accompaniments like chili peppers, garlic, ssamjang (dipping paste), and salted shrimp. You can also add some tofu or kimchi to create a more substantial and satisfying meal.
