Samgyeopsal Suyuk (Boiled Pork Belly Slices)

Ingredients

• Instead of 1 small onion, you can use 1/2 medium onion.
• You may omit ssanghwa-tang.

Steps

1. Prepare the ingredients

   

   Prepare 1 kg whole pork belly, 1 small onion (or 1/2 medium onion), 1 large green onion (daepa), 2 slices of ginger, and ssanghwa-tang (traditional herbal drink) if you have it on hand, though it can be omitted.

   I also had a bokbunja (black raspberry) drink, so I will add that too.

2. Slice the vegetables

   

   Cut the large green onion and onion into large chunks, not too small.

   Finely slice the ginger so its aroma disperses evenly.

3. Layer the ingredients in the pot

   

   

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   Since this suyuk is not boiled in water, it is best to use a heavy-bottomed pot.

   Place the onion and large green onion at the bottom of the pot, cut the pork belly to fit the pot, and place it on top.

   Scatter the remaining pork belly and ginger loosely over the meat.

   

   

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   Pour the ssanghwa-tang and 3 tbsp regular soy sauce (jin-ganjang) over the meat.

   

   Lastly, pour 1/2 cup soju around the edges of the pot.

4. Simmer the pork belly

   

   

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   Cover with the lid and turn on the heat; steam will begin to rise as the vegetables slowly release their moisture.

   Because no extra water is added, starting over high heat can scorch the bottom.

   Once the bottom begins to simmer, reduce the heat to low, cover with the lid, and cook for at least 15 minutes.

   

   Open the lid, turn the meat over once, and cook for around 15 minutes more.

   

   

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   When you open the lid, a fragrant aroma greets you instead of any gaminess.

   Plenty of moisture from the vegetables has released along with the rendered fat from the meat.

   Pierce the meat with a chopstick; if clear juices rise without any blood, it is fully cooked. Turn off the heat, cover with the lid, and let it rest for 5 minutes.

   Let it cool slightly, then slice thinly.

5. Finish

   

   This is a suyuk cooked without adding any water.

   Making suyuk is truly simple and easy.

   The moisture from the ssanghwa-tang, soju, and vegetables, along with the pork's own fat, is more than enough to cook it thoroughly.

   

   The meat stays firm rather than mushy, and with the skin intact, it even has a bouncy bite.

   This is truly the ultimate accompaniment for drinks.

   

   

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   It tastes wonderful wrapped with well-fermented winter kimchi.

   Dried radish strips and rapeseed greens are fantastic pairings as well.

Ppunwife's tips

• Since this suyuk is not boiled in water, using a heavy-bottomed pot works best.
• Because no water is added, starting over high heat can scorch the bottom; reduce to low heat as soon as the liquid at the bottom begins to simmer.
• When pierced with a chopstick, the pork is fully cooked if clear juices rise without any blood.

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