Tender Boiled Pork Belly (Suyuk) – No Gamey Smell
Juicy Outside, Tender Inside! The Ultimate Method for Cooking Suyuk Without Any Off-Putting Odors
Craving restaurant-quality Suyuk at home? This recipe features whole pork belly, resulting in a melt-in-your-mouth tender texture and deep flavor. We’ll guide you through a detailed process to achieve perfectly cooked Suyuk, completely free of any gamey smells. Experience the exquisite color, mouthwatering taste, and incredibly tender texture that will satisfy all your senses!
Main Ingredients- 700g whole pork belly (Choose a thick, good-quality cut)
- 1 onion (Washed, can be used with skin for extra flavor)
- 2 stalks green onion (Cut into large pieces, focusing on the white parts)
- 10 cloves garlic (Keep skins on for enhanced aroma)
- 1 Tbsp minced ginger (Ginger’s distinct aroma helps eliminate gamey smells)
- 75ml herbal tea base (like ‘Ssanghwatang’, or use ginseng, astragalus, etc.)
- 1 packet instant coffee mix (The bitterness of coffee masks pork odors)
- 1 liter water (Enough to submerge the pork)
- 2 Tbsp doenjang (Korean soybean paste – adds savory depth and removes odors)
- 100ml cooking wine (Mirin or similar – removes odor and tenderizes meat)
Cooking Instructions
Step 1
First, prepare the aromatics to boil with the pork. Cut the 2 stalks of green onion into large, 2-inch pieces. Wash the onion thoroughly and cut it in half. Cutting them large helps infuse their aroma into the broth effectively for odor elimination.
Step 2
Now, grab a large pot. Place the whole pork belly at the bottom. Arrange the halved onion, green onion pieces, 10 whole garlic cloves, and 1 tablespoon of minced ginger evenly over the pork. Covering the meat with vegetables aids in even cooking.
Step 3
Add the key ingredients that will ensure a clean, delicious flavor. Dissolve 2 tablespoons of doenjang in a little water to avoid clumps, then add 1 packet of coffee mix, 75ml of herbal tea base (or your preferred medicinal herbs), and 100ml of cooking wine.
Step 4
Pour in 1 liter of water, enough to fully submerge the ingredients. You can adjust the water level based on your pot size and the amount of pork, but ensuring it’s submerged is crucial for even cooking.
Step 5
Cover the pot and bring it to a rolling boil over high heat for about 15 minutes. This step helps to sear the outside of the pork, locking in juices, and also removes any impurities.
Step 6
Once the water reaches a vigorous boil, reduce the heat to medium-high. Boiling intensely for too long can make the meat tough, so adjust the heat promptly.
Step 7
Let it simmer gently over medium-high heat for approximately 30 minutes. During this time, the pork will become tender from the inside out, absorbing the rich flavors.
Step 8
When you notice the liquid has significantly reduced and the pork appears cooked, lower the heat further to medium. Be mindful of the liquid level; if it reduces too much, the pork might scorch.
Step 9
Continue to simmer for another 10 minutes over medium heat. This final stage allows the flavors to meld and the pork to become exceptionally tender. You can test for doneness by piercing it with a chopstick; it should go in smoothly.
Step 10
Once the pork has turned a beautiful golden-brown color and the liquid has reduced by more than half, turn off the heat. Keep the lid on and let the pork rest (steam) for about 10 minutes. This resting period is key to achieving a moist and tender result.
Step 11
After resting, slice the pork belly into your desired thickness. Slices that are not too thin will provide a better bite. Slicing while warm helps maintain a neat cut without the meat falling apart.
Step 12
Serve your delicious Suyuk with well-fermented kimchi, fresh lettuce wraps, garlic slices, and ssamjang (dipping sauce) for a complete and satisfying meal. Enjoy it while it’s warm for the best flavor experience!
