The Perfect Way to Boil Pork Belly (Suyuk) – Tender and Odor-Free
Kimchi Season Essential! How to Boil Pork Suyuk Without Odor for the Best Bossam
Let’s make delicious pork suyuk, an indispensable dish during the kimchi-making season. This recipe guarantees a tender and flavorful result without any gamey smell.
Ingredients- Pork cuts for Suyuk (pork shoulder or belly) 1 kg (approx. 2.2 lbs)
- Whole garlic cloves 8
- Green onion (white part mainly) 1 stalk
- Instant coffee powder 1 tsp
- Doenjang (soybean paste) 1 Tbsp
- Whole peppercorns, a pinch (or coarsely ground pepper)
- Soju or rice wine 1/2 cup (100ml)
Cooking Instructions
Step 1
I’ll guide you through the secret to boiling delicious pork suyuk that’s free of any unpleasant odors. With this method, anyone can make a fantastic bossam dish at home!
Step 2
First, gather your ingredients for boiling the suyuk. You’ll need 1 kg of pork cuts suitable for suyuk, 8 whole garlic cloves to eliminate odor, 1 green onion (mostly the white part) for a refreshing taste, 1 teaspoon of instant coffee powder, 1 tablespoon of doenjang (soybean paste), a pinch of peppercorns, and half a cup (100ml) of soju or rice wine to neutralize any gamey smell. Make sure to wash the green onion and remove any dirty outer layers.
Step 3
Now, let’s start boiling the suyuk. In a deep pot, combine the pork, whole garlic cloves, green onion, coffee powder, doenjang, peppercorns, and the soju (or rice wine). Add just enough water to cover the meat. Bring the water to a rolling boil over high heat. Once boiling, skim off any foam or impurities that rise to the surface, then cover the pot with a lid.
Step 4
After covering the pot, reduce the heat to medium. Let it simmer gently for about 30 minutes. Boiling over medium heat allows the juices to distribute evenly throughout the meat, ensuring it becomes incredibly tender. To check for doneness, insert a chopstick or skewer into the thickest part; if no pink liquid comes out, it’s perfectly cooked.
Step 5
Voila! After 30 minutes, your tender and succulent pork suyuk is ready, steaming hot! The unpleasant odors are completely gone, leaving behind a rich, savory flavor. It’s delicious on its own or makes for a perfect bossam with kimchi and fresh vegetables. Slice and enjoy while warm!
