Tender Dwaeji Suyuk (Boiled Pork Belly Slices)
Tender boiled pork simmered with doenjang and aromatics to remove any gamey odor.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Boiling the pork after adding doenjang, large green onion, garlic, and other aromatics to the boiling water ensures a clean taste with no off-odors. Placing the pork skin-side up while boiling is the secret to making it tender and savory. It makes a hearty dish served alongside fresh geotjeori kimchi or ssam wraps.
- Servings
- 5–6 servings
- Cook time
- 60 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Pork1.2 kg (pork neck, picnic shoulder, or whole pork belly)
Boiling Ingredients
- Water10 cups
- Soju1/2 cup
- Doenjang (Korean soybean paste)2 tbsp
- Onion1/2
- Large green onion (daepa)1 stalk
- Garlic10 cloves
- Ginger1 knob
- Whole black peppercorns1 tsp
- For suyuk, whole pork belly, pork neck, or picnic shoulder (front leg) all work well.
- To help the heat penetrate all the way through, poke deep holes all over the meat with a fork or the tip of a knife.
- Doenjang and instant coffee are great for removing the gamey smell of pork.
Steps
1. For suyuk, whole pork belly, pork neck, or picnic shoulder (front leg) all work well.
To help the heat penetrate all the way through, poke deep holes all over the meat with a fork or the tip of a knife.
2. Here are the ingredients to boil the pork without any gamey odor.
Doenjang and coffee are especially great for removing the gamey smell of pork.
3. Add all the ingredients to the water, and once the water comes to a rolling boil...
4. Add the pork with the skin side facing up and boil.
This is a tip I learned from a pork restaurant owner—it makes the meat much more tender and flavorful.
5. Simmer gently for about 1 hour. When you think the meat is mostly cooked,
pierce it deeply with a skewer or chopstick; if no bloody liquid rises up, it is fully cooked.
6. Let the meat cool down, then slice it into bite-sized pieces.
Ppunwife's tips
- Boiling the pork with the skin facing up makes the meat much more tender and flavorful.
- When you think the meat is mostly done, pierce it deeply with a skewer or chopstick; if no bloody liquid rises up, it is fully cooked.
- Saeujeot (salted fermented shrimp) pairs wonderfully with pork, so it is great to prepare and serve alongside it.
- If you do not have kimchi seasoning, making a quick musaengchae (seasoned radish salad) to serve with it works very well.
FAQ
Which cut of pork should I use for suyuk?
Whole pork belly, pork neck, and picnic shoulder (front leg) are all suitable cuts to use.
How should I prep the pork so that it cooks evenly through to the center?
Piercing the meat deeply with a fork or the tip of a knife before cooking allows the heat to reach the center evenly.
How do I check if the pork is cooked all the way through?
Pierce the thickest part deeply with a chopstick or skewer; if no bloody liquid seeps out, it is fully cooked.
How should I place the meat in the pot to make it more tender?
When the water boils, placing the meat skin-side up makes the texture even more tender and savory.
