Tender & Flavorful Pork Belly Boiled (Samgyeopsal Suyuk) Recipe
How to Make Delicious Boiled Pork Belly
During the kimchi-making season, I always crave delicious boiled pork belly (Suyuk). However, this year, the busy preparations left me too tired to make it myself. So today, I decided to make a generous serving of Samgyeopsal Suyuk at home! The glistening pork belly, tenderly boiled, wrapped in chewy kimchi—it’s pure bliss! Treat your family to a wonderful meal that will bring smiles to everyone’s faces.
Main Ingredient- 1.2kg whole pork belly
Boiling Liquid- 2 liters water
- 2 liters water
Cooking Instructions
Step 1
First, thoroughly rinse the whole pork belly under cold running water. After washing, pat the surface dry with paper towels. This step is crucial to prevent oil splattering when searing and to ensure even cooking.
Step 2
In a small bowl, combine 2 tablespoons of oyster sauce and 2 tablespoons of mirin. Mix well to create a basting sauce that will add depth of flavor to the pork. This helps to eliminate any gamey odor and imparts a subtle umami taste.
Step 3
Evenly coat the entire surface of the whole pork belly with the prepared basting sauce. Place the sauced pork belly in a preheated pan. Sear each side over medium heat until it develops a beautiful golden-brown color. Searing the exterior helps to lock in the juices, resulting in a much more tender and moist Suyuk.
Step 4
Place the seared whole pork belly into a deep pot. Pour in 2 liters of water. Add 2 tablespoons of homemade soybean paste, 4 leek leaves, 3 bay leaves, 2 star anise, the chunked 1/2 onion, 1/2 tablespoon of whole peppercorns, 8 cloves of garlic, and the sliced ginger. Bring the liquid to a boil over high heat for 10 minutes. Then, reduce the heat to medium and simmer for 30-40 minutes, or until the pork is fork-tender. It’s important to boil it thoroughly for maximum tenderness. Once cooked, turn off the heat, cover the pot, and let it rest for 20 minutes. This resting period allows the residual heat to finish cooking the inside, ensuring unparalleled tenderness.
Step 5
Once the pork belly has finished boiling and has cooled slightly, thinly slice it. Slicing it thinly makes it easier to chew and perfect for wrapping with kimchi.
Step 6
Arrange the thinly sliced, tender boiled pork belly on a serving plate. Serve it alongside fresh, crisp kimchi for a delightful meal. For an enhanced experience, you can also serve it with salted shrimp, garlic slices, or ssamjang (spicy dipping paste).
