Moist and Tender Green Onion Suyuk (Boiled Pork with Scallions)
A juicy, moist suyuk dish made by wrapping pork belly in large green onions and steaming it entirely in the natural moisture released by the vegetables.
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 →
Cooked without any added water using just the moisture from large green onions and other vegetables, this pork is wonderfully juicy and tender. Layering it with green onions removes any gamey smell, and cooking it over low heat in an earthenware pot or heavy pan keeps it warm and satisfying. It is perfect for hot summer dog days or as a special treat served alongside a vegetable-packed salted fermented shrimp sauce.
- Servings
- 3–4 servings
- Cook time
- 30 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Pork belly600 g
- Large green onion (daepa)4 stalks
- Onion1
- Garlic6–10 cloves
- Ginger2 cloves
- Whole black peppercorns1/2 tbsp
- Soju4 tbsp
- Salta little
- Ground black peppera little
Seasoned salted fermented shrimp
- Gochugaru (Korean chili flakes)1/2 tbsp
- Salted fermented shrimp (saeujeot)2 tbsp
- Oniona little
- Red chili pepper1
- Cheongyang chili pepper (hot green chili)1
- Minced garlic1 tbsp
- Sugar1 tsp
- Mirin (cooking rice wine)1 tbsp
- Toasted sesame oil1 tsp
- Toasted sesame seeds1 tbsp
- Trim the green parts of the large green onions to match the length of the pork belly, and feel free to add 10 or more garlic cloves generously.
Steps
Prepare the ingredients
Here is 600g of pork belly.
Trim the green parts of the large green onions to match the length of the pork belly, and prepare the onion, garlic, ginger, and whole black peppercorns.
I only had a little garlic, so I used 6 cloves, but please add 10 or more. Because I was short on garlic, I prepared more onion than the original recipe called for.
Prep the ingredients
Lightly sprinkle salt and ground black pepper over the pork belly to season it.
Slice the onion, ginger, and garlic into thin slices.
Wrap the pork belly in large green onion
Slit the large green onion down one side to open it flat, then place the meat on the inner side where the natural sap is.
Stack them in 3 to 4 layers, then cut into suitable widths.
Cook without added water
Prepare a heavy pot or earthenware pot and spread the onion, which releases a lot of moisture, followed by all the white parts of the large green onions across the bottom.
Add all the garlic, ginger, and whole black peppercorns as well.
Arrange the meat neatly on top, drizzle the soju evenly over everything at the end, cover with a lid, and cook over low heat for about 30 minutes.
Adjust the cooking time depending on the thickness of the meat.
Make seasoned salted fermented shrimp
Here are the ingredients for the seasoned salted fermented shrimp.
Mince 2 tbsp salted fermented shrimp, 3 tbsp chopped white parts of large green onion, 3 tbsp chopped onion, and 1 each of Cheongyang chili pepper and red chili pepper.
Snip the salted fermented shrimp finely with kitchen shears.
Add all the seasoning ingredients for the salted fermented shrimp and mix well to finish.
Because there are plenty of minced vegetables relative to the salted fermented shrimp, it is not overly salty and tastes delicious.
As it sits, moisture will release, making it nice and moist to eat.
Finish
Cooking grilled pork belly at home can be intimidating because of all the splattering oil, but this is well worth making once in a while.
The excess fat is drained away while the juices stay locked in, giving it a texture that is tender, chewy, and soft.
This clever green onion suyuk recipe is something both kids and elders will enjoy without hesitation.
Try wrapping it in fresh vegetables along with the cooked vegetables for a delicious bite.
If you have leftover seasoned salted fermented shrimp, you can repurpose it for seasoned vegetable sides simply by adding vinegar or sugar.
I made this in the morning as a dog days dish and am posting this on a happily full belly.
Grilled pork belly is wonderful, but enjoying it steamed this way makes for a delightful change.
Ppunwife's tips
- Adjust the cooking time depending on the thickness of the meat.
- If you have leftover seasoned salted fermented shrimp, you can repurpose it for seasoned vegetable sides simply by adding vinegar or sugar.
FAQ
How do you cook the meat without burning it when no water is added?
Place the moisture-rich onion and the white parts of the large green onions on the bottom of a heavy pot or earthenware pot first, then cover and cook over low heat for about 30 minutes.
Is there anything to keep in mind when wrapping the pork belly with large green onions?
Slit the large green onion down one side to open it flat, then lay the seasoned pork belly on the inner side coated with natural sap and stack them in layers so they adhere well.
How can I use leftover seasoned salted fermented shrimp?
You can repurpose the leftover mixture as a seasoning base for vegetable side dishes by adding a bit of vinegar or sugar to taste.
