Tender and Flavorful Pork Belly Boiled Pork (Samgyeopsal Suyuk)
How to Boil Pork Belly to Perfection Using a Regular Pot with Doenjang, Bay Leaves, Coffee, and Peppercorns to Eliminate Pork Odor
To celebrate my nephew’s new job, I wanted to make him his favorite dish before his first day! This recipe uses pork belly, boiled until incredibly tender and delicious. It’s best enjoyed with a side of crisp, refreshing radish salad (musaengchae)!
Main Ingredients
- Pork Belly (block) – 3 packs
Cooking Instructions
Step 1
First, prepare the pork belly for boiling. To help the flavors penetrate and tenderize the meat evenly, make shallow cuts. Slice each block of pork belly in half vertically, and then slice each of those halves in half horizontally. This will result in bite-sized pieces.
Step 2
Grab a deep pot and fill it generously with water. Bring the water to a rolling boil over high heat. Once boiling, carefully add the prepared pork belly pieces to the pot. To thoroughly remove any porky smell, add 1-2 heaping tablespoons of doenjang, 3 bay leaves for a fragrant aroma, 1 sachet of instant coffee for depth of flavor, and a pinch of whole black peppercorns. Ensure the water level is high enough to completely submerge the pork.
Step 3
Stir gently to dissolve the doenjang and aromatics in the water. Bring the mixture back to a vigorous boil over high heat for about 10 minutes. Then, reduce the heat to medium-low, cover the pot, and let it simmer for approximately 1 hour. You can adjust the cooking time as needed, checking for doneness by piercing the meat with a chopstick; if no pink liquid comes out, it’s ready.
Step 4
Once the pork belly is perfectly boiled, slice it into serving portions and arrange it on a platter. For an absolutely delightful meal, serve the tender suyuk alongside a side of tangy and refreshing musaengchae (radish salad) that you prepared earlier. Enjoy it while it’s warm!
