Tender and Juicy Boiled Pork Belly (Musu-bun Suyuk)
The Perfect Dish for Housewarming Parties and Guests! How to Make Delicious Boiled Pork Belly Without Water Using Doenjang (Fermented Soybean Paste)
My acquaintances raved about this recipe when they visited my home, so I’m excited to share it with you all! I’ll show you how to make incredibly tender and moist boiled pork belly using only the natural juices from vegetables, without a single drop of water. The savory depth from doenjang eliminates any porky smell and enhances the flavor. This is a wonderful recipe for a special side dish during the kimchi-making season, or for any occasion!
Main Ingredients- Pork Shoulder (for suyuk) 1kg (cut to an appropriate thickness)
- Onions 2 (cut into large pieces)
- Apples 2 (cored and cut into large pieces)
- Cabbage 1/2 (cut into large pieces)
- Scallions (Green Onions) 2 (cut into large pieces)
Doenjang Seasoning & Aromatics- Beomilkong Doenjang (or homemade doenjang) 2 Tbsp
- Soju 2 Tbsp (for tenderizing and removing odor)
- Minced Garlic 1 Tbsp (freshly minced)
- Bay Leaves 4-5 pcs
- Whole Peppercorns 20 pcs
- Beomilkong Doenjang (or homemade doenjang) 2 Tbsp
- Soju 2 Tbsp (for tenderizing and removing odor)
- Minced Garlic 1 Tbsp (freshly minced)
- Bay Leaves 4-5 pcs
- Whole Peppercorns 20 pcs
Cooking Instructions
Step 1
In a small bowl, combine 2 Tbsp of Beomilkong Doenjang, 2 Tbsp of Soju, and 1 Tbsp of freshly minced garlic. Mix well to create the doenjang marinade. It’s important to mix thoroughly so the savory aroma of the doenjang is released.
Step 2
Generously coat the 1kg of pork shoulder, prepared for suyuk, with the prepared doenjang marinade. Ensure the marinade covers the entire piece of meat. Let it marinate in the refrigerator for at least 30 minutes to allow the flavors to penetrate deeply. If you have more time, marinating for an additional hour will yield even better results.
Step 3
Line the bottom of a heavy-bottomed pot with the large chunks of cabbage, onion, apple, and scallions. Layering generously with vegetables helps prevent the pork from sticking to the bottom and allows moisture to release, cooking the meat tenderly. Place the marinated pork shoulder on top of the vegetables. Sprinkle 4-5 bay leaves and 20 whole peppercorns over the meat. Cover the pot tightly with a lid, and cook on medium-low heat for about 1 hour. Be careful not to let the heat get too high, as this can burn the outside before the inside is cooked.
Step 4
During the 1-hour cooking time, the vegetables will naturally release their moisture, steaming the pork and keeping it incredibly juicy. About 30 minutes into cooking, carefully lift the lid and flip the pork over. This ensures that both sides of the meat cook evenly, resulting in a more tender and flavorful suyuk. Once flipped, replace the lid and continue cooking for the remaining time.
