Chewy and Odor-Free Pork Leg (Sata) Boiled Pork
A Different Charm from Pork Belly! Chewy Pork Leg Boiled Pork Recipe
This time, I made a boiled pork (suyuk) using pork leg (sata) with the skin still attached, ensuring it was chewy and free of any gamey smell. Initially, I was worried that the skin might cause an unpleasant odor or affect the taste, but by paying extra attention during the boiling process, it turned out wonderfully chewy and delicious without any gamey smell. My daughter especially loved it, praising its unique texture and flavor, which is quite different from pork belly. This recipe for chewy pork leg suyuk, free of any unpleasant odors, will guide you to a delicious outcome. Stay healthy and enjoy your meal today~♡
Ingredients
- Pork leg (with skin) 1.3kg
- Soju 1/2 cup
- Garlic 10 cloves
- Scallion roots 1/2 cup
- Whole peppercorns 1 Tbsp
- Beer 1.5 cups
- Cooking wine (Mirin, etc.) 1/2 cup
Cooking Instructions
Step 1
First, it’s important to remove the blood from the pork leg. Dilute half a cup of soju with water and soak the meat for about 15-30 minutes to drain the blood. This step helps eliminate any gamey odor from the meat.
Step 2
Next, fill a pot with plenty of water for boiling the pork and bring it to a boil over high heat. Boiling water is essential for cooking the meat deliciously.
Step 3
Once the water starts boiling, add the pork leg (after draining the blood) along with the ingredients for removing odor: scallion roots, garlic, and whole peppercorns, preferably placed in a mesh bag for easy removal.
Step 4
To further enhance the flavor and remove odors, add 1.5 cups of beer and 1/2 cup of cooking wine to the pot. Beer tenderizes the meat and adds a unique flavor, while cooking wine helps eliminate any unpleasant smells.
Step 5
Cover the pot and reduce the heat to medium-low. Let it simmer for about 40 minutes to 1 hour. The cooking time may vary depending on the thickness of the meat and the heat level. To check for doneness, pierce the meat with a chopstick; if the juices run clear, it’s ready. Be careful not to overcook, as it can become dry.
Step 6
Once the pork is well-cooked, remove it from the pot and let it cool slightly. Then, slice it into bite-sized pieces, about 0.5 to 1 cm thick. Even with the skin attached, it should slice easily, preserving its chewy texture.
Step 7
Arrange the nicely sliced boiled pork on a serving plate. This is your delicious pork leg suyuk! Serve it with kimchi, ssamjang, saewoojeot (shrimp sauce), or your favorite accompaniments. The combination of the chewy skin and tender meat creates a fantastic culinary experience.
