Tender Boiled Pork Belly (Suyuk)
Super Simple Suyuk Recipe with Minimal Ingredients
Many people find making Suyuk (Korean boiled pork belly) intimidating, but I’m here to show you how incredibly simple and budget-friendly it can be to make it at home! This recipe yields incredibly tender pork with no gamey smell. It’s perfect as a side dish with drinks or for impressing guests. Just toss in the common ingredients you have at home and simmer away!
Main Ingredients- Pork Belly 600g
- Soju 3 Tbsp
- Whole Peppercorns 1 Tbsp
- Green Onions 2 stalks
- Garlic Cloves 6
- Salt 1 Tbsp
Cooking Instructions
Step 1
First, use the blade of a knife to scrape off any impurities attached to the pork belly skin. Gently scrape the skin with the knife, then thoroughly pat the surface dry with a paper towel. This crucial step helps eliminate any undesirable pork odor. Doing this allows you to achieve a clean-tasting Suyuk without needing many additional ingredients to mask the smell!
Step 2
Place the prepared pork belly into a pot or steamer. Add the cleaned green onions and whole garlic cloves generously.
Step 3
Add 1 tablespoon of whole peppercorns to further help remove any lingering odors and add a subtle flavor. If you don’t have whole peppercorns, you can use ground black pepper instead.
Step 4
I also added 3 tablespoons of soju (Korean rice wine), which is great for neutralizing any remaining gamey smells. If you don’t have soju, you can omit it or substitute it with cooking wine like mirin.
Step 5
Add enough water to completely submerge the pork. Bring it to a boil over high heat for 5 minutes, then reduce the heat to low and simmer for 35 minutes. This cooking method ensures the pork becomes tender and moist throughout.
