Tender & Flavorful Pork Belly Boil: Simple Home-Style Recipe
How to Boil Pork Belly Without Gamey Smell, Infusing Rich Flavor with Ingredients at Home
Achieve incredibly tender and aromatic boiled pork (Suyuk) with this easy home recipe. We’ll guide you through using common pantry ingredients like doenjang (soybean paste) and ginger to eliminate any unwanted smells and enhance the savory depth. Perfect for any cut like pork belly, shoulder, or leg.
Main Ingredients
- 400g Pork for boiling (pork belly, shoulder, or leg cuts recommended)
- 1/3 cup Mirin or Rice Wine (approx. 50ml)
Cooking Instructions
Step 1
First, let’s prepare the aromatics that will help eliminate any gamey smell and add depth of flavor to your pork. Roughly chop one large green onion into about 5cm sections.
Step 2
Don’t discard the root of the green onion! Wash it thoroughly and add it to the pot. The root imparts a richer flavor to the broth.
Step 3
Peel and wash one onion, then cut it in half.
Step 4
Now, let’s get ready to boil. Pour 1.5 liters of fresh water into a pot and place it over high heat to bring it to a boil.
Step 5
Once the water is boiling, add the halved onion, chopped green onion, and the cleaned green onion root. These aromatics will create a flavorful base for your pork.
Step 6
Next, add 1.5 tablespoons of doenjang (Korean soybean paste). Doenjang is key for adding a savory umami boost and tenderizing the meat. Also, add 1 teaspoon of ginger powder and 1/3 teaspoon of black pepper for extra flavor. If you have bay leaves, add about 3. Once the liquid returns to a boil, skim off any foam that rises to the surface for about 2 minutes to remove impurities.
Step 7
Prepare your 400g of pork for boiling. Lightly pat dry any excess moisture with paper towels. Then, cut the pork into 2-3 large pieces so they fit comfortably in the pot. Cuts like pork belly, shoulder, or leg are ideal for suyuk as they have a good balance of meat and fat.
Step 8
Carefully place the prepared pork pieces into the boiling aromatic broth. Pour in 1/3 cup (about 50ml) of mirin or rice wine. This helps further tenderize the meat and eliminate any remaining odors. Once the liquid re-boils, skim off any foam that appears on the surface to ensure a clear and clean broth.
Step 9
Reduce the heat to medium, cover the pot with a lid, and let it simmer for about 50 minutes. This slow cooking process ensures the pork becomes incredibly tender all the way through.
Step 10
After 50 minutes, your pork is ready! You’ll notice the liquid has reduced, but the rich broth, infused with the vegetables and doenjang, has created a delicious and aromatic boiled pork. It should look glossy and smell wonderfully savory.
Step 11
Remove the cooked pork from the pot and slice it. Aim for slices that aren’t too thick for the best eating experience, especially when served with dipping sauces or kimchi. Enjoy your tender, homemade suyuk immediately!