Pork Belly Suyuk Braised in Soy Sauce with Special Coleslaw
An Exotic Twist on Suyuk! Infinite Transformations of Whole Pork Belly!! (Soy Braised Suyuk with Coleslaw Topping)
We’ve created an exotic take on Korean Suyuk using premium Han-don pork. This recipe features whole pork belly braised to create a tender, chashu-like texture, served with a refreshing coleslaw topping. To balance the richness, we’ve enhanced the coleslaw with fine chili powder and garlic for a more Korean-inspired flavor profile. Unlike traditional cold coleslaw, this version is served at a lukewarm temperature, complementing the warmth of the meat. Experience a unique and satisfying meal that will delight the whole family.
Main Ingredients- 2 pieces of Han-don whole pork belly
Soy Braising Sauce Ingredients- 1000ml water
- 1 paper cup soy sauce (approx. 170ml)
- 1 tsp chili seeds
- 3 dried chili peppers
- 2 tsp spaghetti seasoning (herbs)
- 10 whole black peppercorns
- 3 cloves garlic (with skin)
- 4 dried shiitake mushrooms
- 1 knob ginger (or 1 Tbsp ginger wine)
- 1 Tbsp sugar
- 1 Tbsp instant coffee granules
Coleslaw Ingredients- 1 bowl shredded cabbage
- 1/2 onion, thinly sliced
- A small amount of carrot, thinly sliced
- 1 Tbsp coarse salt
- 1 tsp sugar
- 3 Tbsp mayonnaise
- 1 tsp garlic juice
- 1 tsp apple cider vinegar
- 1 tsp mustard
- 1 Tbsp fine chili powder
- 1 tsp lemon juice
Optional Accompaniments- Pickled chili peppers, to taste
- Jalapeños, to taste
- 1000ml water
- 1 paper cup soy sauce (approx. 170ml)
- 1 tsp chili seeds
- 3 dried chili peppers
- 2 tsp spaghetti seasoning (herbs)
- 10 whole black peppercorns
- 3 cloves garlic (with skin)
- 4 dried shiitake mushrooms
- 1 knob ginger (or 1 Tbsp ginger wine)
- 1 Tbsp sugar
- 1 Tbsp instant coffee granules
Coleslaw Ingredients- 1 bowl shredded cabbage
- 1/2 onion, thinly sliced
- A small amount of carrot, thinly sliced
- 1 Tbsp coarse salt
- 1 tsp sugar
- 3 Tbsp mayonnaise
- 1 tsp garlic juice
- 1 tsp apple cider vinegar
- 1 tsp mustard
- 1 Tbsp fine chili powder
- 1 tsp lemon juice
Optional Accompaniments- Pickled chili peppers, to taste
- Jalapeños, to taste
- Pickled chili peppers, to taste
- Jalapeños, to taste
Cooking Instructions
Step 1
First, we have prepared fresh Han-don whole pork belly. (Photo: Jeju Pork Belly (Obgyeopsal))
Step 2
For the soy braising sauce, measure out approximately 85% of a paper cup of soy sauce (about 170ml). Precise measurement enhances the flavor.
Step 3
In a pot, combine all soy braising sauce ingredients (water, soy sauce, chili seeds, dried chilies, spaghetti seasoning, whole peppercorns, whole garlic cloves, dried shiitake mushrooms, ginger, sugar, and instant coffee granules). Bring to a boil over medium heat until all ingredients are well incorporated.
Step 4
While the sauce is simmering, heat a pan over medium-high heat. Sear the whole pork belly, starting with the skin side down, until it’s golden brown and crispy. Cover the pan and cook, turning the pork belly to brown all four sides evenly. This helps to seal in the juices.
Step 5
The first step of searing the whole pork belly is now complete.
Step 6
Carefully place the seared pork belly into the simmering soy sauce. Reduce the heat to low. Ensure the pork is submerged in the sauce, and turn it every 10 minutes. Braise gently for about 35 minutes. To check for doneness, pierce the meat with a skewer; it should go in easily and smoothly when fully cooked.
Step 7
After 35 minutes, the tender and flavorful soy-braised pork belly, akin to chashu, is ready.
Step 8
While the pork is braising, let’s prepare the coleslaw. Remove the tough core from the cabbage and shred it as thinly as possible. Making several cuts along the core before shredding can make this process easier.
Step 9
Discard any thick, woody parts of the shredded cabbage to ensure a pleasant texture.
Step 10
Thinly slice the onion and carrot as well. Place the shredded vegetables in a bowl, add enough water to cover them, then mix in 1 Tbsp of coarse salt and 1 tsp of sugar. Let it soak for 15 minutes. This step helps to mellow the cabbage’s strong flavor and reduce the onion’s pungency.
Step 11
After 15 minutes, drain the vegetables in a colander. Rinse them gently under running water just once, then thoroughly squeeze out any excess water by hand or by pressing them in the colander.
Step 12
Now, let’s make the creamy dressing for our coleslaw, inspired by aioli. Combine the mayonnaise, apple cider vinegar, mustard, and garlic juice in a small bowl and mix well to create a smooth base.
Step 13
In a pot, gently sauté the drained vegetables over low heat for about 40 seconds, just until the cabbage begins to wilt slightly. Remove from heat and let it cool down a bit. Once cooled, add the prepared dressing and mix everything thoroughly. Taste and adjust seasoning with more salt or sugar (or condensed milk) as per your preference.
Step 14
Finally, stir in 1 tsp of lemon juice and 1 Tbsp of fine chili powder. This adds a touch of brightness and a gentle kick, making the coleslaw distinctly Korean.
Step 15
When serving the coleslaw, use a ladle to mound it generously onto the serving plate for an attractive presentation.
Step 16
Remove the pork belly from the braising liquid and slice it into bite-sized pieces. Slicing while warm will yield cleaner cuts.
Step 17
Arrange the sliced pork belly attractively on a serving plate.
Step 18
Assemble your dish by placing a portion of the warm soy-braised pork belly on your individual plate, then topping it generously with the special coleslaw. For an extra flavor dimension, serve with pickled chili peppers or jalapeños on the side.
