Baek Jong-won's Tender Boiled Pork (Suyuk)
Tender boiled pork (suyuk) to enjoy with bossam kimchi! Simmered with doenjang and aromatics, it comes out mild and soft with no porky smell — and it's a perfect match for a cold beer.
Ingredients
Ingredients
- Pork300g
Broth
- Garlic cloves8 cloves
- Onion1/2 pack
- Green onion1/2 stalk
- Doenjang (soybean paste)2 tbsp
- Mirin3 Tbsp
- Bay leaves3 slices
- Whole peppercornsa pinch
Directions
- 1
Soak the pork in water for about 30 minutes to draw out the blood.
- 2
Put the onion, bay leaves, green onion, doenjang, whole garlic, whole peppercorns, and mirin into a pot and bring the water to a rolling boil.
- 3
Use pork shoulder (or pork belly) for suyuk. Shoulder is leaner than belly. Cut it into large halves so it cooks faster, and make 2–3 slits in each piece so it cooks through evenly.
- 4
Once the water is boiling hard, add the meat skin-side first. There should be enough water to fully submerge the pork.
- 5
When it returns to a boil, simmer for about 1 hour: 20 minutes on high, 20 minutes on medium, and 25 minutes on low. For a simpler version, you can boil it on medium for about 40 minutes from the start. Leave the lid off to let any odor escape.
- 6
As the water reduces, the doenjang gives the meat a lovely color. To check doneness, poke the meat deeply with chopsticks — if no pink juice runs out, it's done. About 1 hour usually cooks it through completely.
- 7
Slice the perfectly cooked suyuk into thick pieces.
Tips
Add the meat only after the water is boiling so the juices stay locked in. Just remember the simmering times — 20 minutes on high, 20 on medium, and 25 on low — and anyone can make it easily.