Moisture-Rich No-Water Pork Belly Boil (Moo-Su-Bun Suyuk)
How to Make Delicious No-Water Suyuk with Staub Pot
Among the many ways to boil pork (suyuk), I personally prefer the simple and incredibly moist ‘no-water’ method. Unlike boiling meat submerged in water, this technique utilizes the natural moisture released from vegetables for cooking. If you’re using a thin pot, there’s a risk of scorching, so it’s best to use a heavy-bottomed cast iron pot like a Staub. This recipe works wonderfully with pork shoulder (ap-da-ri-sal) or pork belly. Today, I’ll show you how to make delicious suyuk using pork shoulder. The cooking time can be adjusted from 40 minutes to 1 hour, depending on the amount of meat.
Ingredients- Pork shoulder (ap-da-ri-sal) 1kg (approx. 2.2 lbs)
- Onion 1.5 medium
- Green onion (scallion) 1 stalk
- Whole garlic cloves 10
- Whole black peppercorns 1/2 Tbsp
- Dried rosemary 1/2 Tbsp (optional)
- Bay leaf 1
- Mirin (rice wine) 50ml (approx. 1/4 cup)
Cooking Instructions
Step 1
First, take the 1kg (approx. 2.2 lbs) of pork shoulder and gently pat it dry with paper towels to remove any excess blood. Pork belly is also a great option for this recipe.
Step 2
Peel one of the onions and slice it into thick rounds, about 1cm (0.4 inches) thick. The other half will be used later.
Step 3
Prepare about 10 whole garlic cloves. Wash them thoroughly, keeping the skins on. The garlic will lend a subtle sweetness to the suyuk.
Step 4
In your Staub pot (or any heavy-bottomed pot), create a base layer with half of the sliced onions and half of the green onion. This layer prevents the meat from sticking to the bottom and helps create steam.
Step 5
Place the pork shoulder onto the vegetable bed in the pot. Arrange it so that the fatty side is facing upwards. As the suyuk cooks, the fat will render, making the meat incredibly moist and tender.
Step 6
Now, add the remaining half onion, the 10 whole garlic cloves, 1/2 Tbsp of whole black peppercorns, 1/2 Tbsp of dried rosemary (you can omit this if you’re not fond of rosemary’s aroma), and the bay leaf on top of the meat.
Step 7
Pour the 50ml (approx. 1/4 cup) of mirin over the meat and vegetables. Finally, top everything off with the remaining portion of the roughly chopped green onion. Mirin is excellent for eliminating any gamey odors from the pork.
Step 8
Place the pot over medium heat and bring it to a simmer. Cook with the lid OFF for about 5 minutes. This step is crucial for allowing the alcohol from the mirin to evaporate and to release any initial pork odors.
Step 9
After 5 minutes, cover the pot securely with the lid. Reduce the heat to low and let it simmer gently for 50 minutes. Low and slow cooking ensures the meat becomes tender without falling apart.
Step 10
After 50 minutes, lift the lid to reveal your perfectly cooked no-water suyuk! You’ll be amazed at how moist it is, cooked solely by the steam from the vegetables.
Step 11
Resist the urge to slice the suyuk immediately while it’s piping hot. Very hot meat can be difficult to cut cleanly and may fall apart. Let it rest, uncovered, for about 10 minutes. Resting allows the meat fibers to firm up slightly, making slicing much easier and neater.
Step 12
After resting, remove the no-water suyuk from the pot and slice it thinly against the grain. Using a serrated bread knife can help you achieve clean, even slices without damaging the meat’s texture. Enjoy your delicious, homemade suyuk with rice or fresh lettuce wraps!
