Tender and Flavorful Pork Boiled Meat (Suyoek)
How to Make Pork Boiled Meat (Suyoek) Tender and Odor-Free
As the oysters in our kimchi salad are at their freshest, we’re planning to enjoy them with some delicious pork boiled meat (Suyoek). Let’s make a simple and tender pork suyoek without any gamey smell. This is perfect for the kimchi-making season!
Boiled Pork Ingredients
- Pork shoulder (apri-sal) 600g
- 1 Onion
- 10 cloves Garlic
- 2 Green onions
- 2 Tbsp Doenjang (fermented soybean paste)
- 2 Bay leaves
- 1 tsp Whole peppercorns
- 700ml Water
Cooking Instructions
Step 1
Gently rinse the pork shoulder under cold running water to remove any surface blood. Pat it dry with paper towels or let it drain in a colander.
Step 2
We’ve prepared 600g of pork shoulder, which is a leaner cut. You can also use pork belly or neck if you prefer. Cutting the pork into two pieces before boiling can slightly reduce the cooking time.
Step 3
In a large pot, combine the pork, one roughly chopped onion, 10 cloves of garlic, two clean green onions, 2 tablespoons of doenjang, 2 bay leaves, 1 teaspoon of whole peppercorns, and 700ml of water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for about 50 minutes. The doenjang and aromatics will work wonders to eliminate any gamey odors.
Step 4
Let’s prepare a delicious shrimp paste dipping sauce! In a small bowl, mix together 1 tablespoon of saeujeot, 1 teaspoon of gochugaru, 1 teaspoon of sugar (using a natural sweetener like honey or maple syrup adds a nice depth, or use about 1 teaspoon of regular sugar), 1 teaspoon of minced garlic, and 2 tablespoons of water. Stir well until combined. This sauce is incredibly flavorful and pairs wonderfully with the pork!
Step 5
After 50 minutes of simmering, check if the pork is cooked by inserting a chopstick. If no pink liquid seeps out, it’s ready. Carefully remove the pork from the pot and let it drain for a moment.
Step 6
Using paper towels, gently dab the surface of the cooked pork to remove any excess doenjang or other bits that may have adhered. This step helps achieve a cleaner presentation and taste.
Step 7
Allow the pork to cool slightly for a few minutes before slicing. Resting the meat helps the juices redistribute, resulting in a more moist and tender texture. Once slightly cooled, slice it into your desired serving pieces.
Step 8
Enjoy your homemade pork boiled meat (Suyoek) with fresh kimchi, crunchy kimchi salad, and the savory shrimp paste dipping sauce! It’s a perfect meal to share with family and friends, especially during the kimchi-making season.
