Pork Belly Boiled in Broth (Suyuk)
How to Boil Pork Belly Without Water: Achieving Tender and Flavorful Suyuk
This recipe features incredibly tender and delicious pork belly suyuk, made by seasoning a whole pork belly cut with doenjang (fermented soybean paste) and then slow-cooking it without any added water. The result is a moist, flavorful, and melt-in-your-mouth dish.
Main Ingredients- 1.5kg whole pork belly
- 1 onion
- 1 stalk green onion
- 1 knob ginger
- 6-7 cloves garlic
- 1 handful onion peels
Shrimp Paste Sauce- 1 Tbsp salted fermented shrimp (saeujeot)
- 2 Tbsp cider (or clear soda)
- 1 cheongyang pepper (Korean chili pepper)
- 1/2 Tbsp red chili flakes (gochugaru)
- A pinch of sesame seeds
Pork Belly Doenjang Marinade- 2 Tbsp store-bought traditional doenjang
- 1 Tbsp instant coffee granules
- 2 Tbsp rice wine (cheongju)
- 1 Tbsp salted fermented shrimp (saeujeot)
- 2 Tbsp cider (or clear soda)
- 1 cheongyang pepper (Korean chili pepper)
- 1/2 Tbsp red chili flakes (gochugaru)
- A pinch of sesame seeds
Pork Belly Doenjang Marinade- 2 Tbsp store-bought traditional doenjang
- 1 Tbsp instant coffee granules
- 2 Tbsp rice wine (cheongju)
Cooking Instructions
Step 1
In a bowl, combine 2 Tbsp of store-bought traditional doenjang, 1 Tbsp of instant coffee granules, and 2 Tbsp of rice wine (cheongju). Mix well to create the doenjang marinade. Using a doenjang that isn’t too salty will enhance the flavor of the suyuk.
Step 2
Generously coat the cleaned whole pork belly on all sides with the prepared doenjang marinade. Let it marinate for about 20 minutes to allow the flavors to penetrate.
Step 3
Thinly slice the onion and roughly chop the green onion into 3cm pieces. These aromatics will help to remove any gamey odors from the pork and add depth of flavor.
Step 4
Thinly slice the ginger and garlic cloves.
Step 5
In a thick-bottomed pot (a heavy-duty pot with at least 3 layers is recommended), place a layer of onion peels, sliced onion, chopped green onion, sliced ginger, and sliced garlic at the bottom. Place the marinated pork belly on top, and then cover it with the remaining vegetables. Cover the pot with a lid and cook over medium-low heat for about 40 minutes. This method cooks the pork in its own juices, ensuring it remains moist and tender without any added water.
Step 6
While the pork is cooking, prepare the salted fermented shrimp dipping sauce. Finely chop 1 cheongyang pepper. In a small bowl, combine 1 Tbsp of salted fermented shrimp, 2 Tbsp of cider (or clear soda), the chopped cheongyang pepper, 1/2 Tbsp of red chili flakes, and a pinch of sesame seeds. Mix well. This sauce will cut through the richness of the pork and add a savory kick.
Step 7
After about 40 minutes, check the pork by lifting the lid. It should be nicely browned. Flip the pork belly halfway through the cooking process to ensure even cooking and a beautifully golden-brown exterior. You’ll notice that the pork releases its own juices, creating a moist and tender result without needing any extra liquid.
Step 8
To check for doneness, insert a chopstick into the thickest part of the pork. If it goes in easily and no pink juices run out, it’s ready. Carefully remove the pork from the pot, let it rest for a few minutes, then slice it into bite-sized pieces. Serve with the prepared salted fermented shrimp sauce and enjoy!
