Effortless & Juicy Boiled Pork (Suyuk)
Super Simple Way to Boil Pork Belly (Suyuk)
My partner has been craving Suyuk! Here’s an incredibly easy recipe to make tender, flavorful boiled pork right at home. The subtle aroma while it simmers will surely whet your appetite.
Main Ingredients- 500g Pork Shoulder, for boiling (Suyuk cut)
- 1 stalk Green Onion
- 1 Onion
Aromatics & Seasonings- 2 Tbsp Doenjang (Korean soybean paste)
- 1 handful Garlic cloves (about 10-15)
- 1 cup Soju or Cheongju (Korean rice wine, approx. 100ml)
- 1-2 Bay Leaves
- A pinch of Instant Coffee Powder (for color and flavor enhancement)
- 2 Tbsp Doenjang (Korean soybean paste)
- 1 handful Garlic cloves (about 10-15)
- 1 cup Soju or Cheongju (Korean rice wine, approx. 100ml)
- 1-2 Bay Leaves
- A pinch of Instant Coffee Powder (for color and flavor enhancement)
Cooking Instructions
Step 1
In a large pot, add about 1 liter of water (enough to cover the pork). Toss in the whole onion (you can leave the peel on for extra color), the green onion stalk, and the handful of garlic cloves. Bring this to a rolling boil over high heat.
Step 2
Once the water is boiling vigorously, carefully add the 500g of pork shoulder. If you want it to cook faster and absorb more flavor, you can score the meat with a knife. Adding the pork to boiling water helps to seal in the juices, keeping it wonderfully moist!
Step 3
Now, dissolve 2 tablespoons of doenjang into the boiling water. Doenjang is excellent at removing any gamey odors from the pork.
Step 4
Pour in 1 cup (about 100ml) of soju or cheongju. This further helps tenderize the meat and eliminates any remaining porky smell. The alcohol will evaporate during cooking.
Step 5
Add 1-2 bay leaves. For a richer color and a subtle depth of flavor, add a tiny pinch of instant coffee powder (about 1/4 teaspoon). Let everything simmer over high heat for about 10 minutes.
Step 6
After 10 minutes, reduce the heat to medium-low, cover the pot with a lid, and let the pork simmer gently for about 40 minutes. Keep an eye on the heat to prevent burning.
Step 7
To check for doneness, insert a chopstick or skewer into the thickest part of the pork. If clear juices run out, it’s perfectly cooked. If there’s still pinkish liquid, continue to simmer for another 5-10 minutes.
Step 8
Once cooked, remove the pork from the pot and let it rest for a few minutes. Slice it into bite-sized pieces (about 1cm thick). Your delicious Suyuk is ready to be enjoyed! Serve it warm with ssamjang, salted shrimp, or fresh kimchi.
