Suyuk: Korean Boiled Pork Belly

Tender pork belly with fat that becomes translucent and silky after slow poaching. The meat yields effortlessly, infused with deep notes of fermented soy and black pepper.

• Prep time: 15 min
• Cook time: 65 min
• Difficulty: Easy
• Calories: 1424
• Protein: 27 g
• Carbs: 16 g
• Fat: 134 g

Ingredients

• 1 kg Pork belly ( in one piece )
• 1 piece Yellow onion ( halved )
• 1 piece Leek ( white part only )
• 5 piece Garlic ( crushed cloves )
• 2 tbsp doenjang
• 100 ml rice wine
• 1 tbsp Ground coffee
• 10 piece Black peppercorns
• 200 g kimchi ( for serving )
• 4 tbsp ssamjang ( as a side sauce )
• 30 g Fresh ginger ( sliced )

Instructions

1. Blanch the meat

   Plunge the pork belly into a large pot of boiling water for 5 minutes. This step firms the meat and removes initial impurities. Drain and rinse the meat with clear water.

2. Prepare the aromatic broth

   In the same cleaned pot, pour 2 liters of water. Add the onion cut in half, the white of the leek, the crushed garlic cloves, the sliced fresh ginger, the doenjang, the rice wine, the ground coffee, and the peppercorns. Bring to a boil.

3. Slow poaching

   Submerge the pork in the simmering broth. Reduce the heat to maintain a gentle simmer. Cover and cook for 45 to 50 minutes. The tip of a knife should pass through the fat and meat without any resistance.

4. Resting and slicing

   Remove the meat and let it rest for 10 minutes on a board. Slice the belly into 5 mm thick strips. The slices should be shiny and still steaming.

Chef's tips

• Ground coffee doesn't add coffee flavor; it colors the skin and neutralizes the raw meat smell.
• Don't slice the meat immediately after cooking; let the juices redistribute to keep it moist.
• Serve with lettuce leaves to create wraps with kimchi and ssamjang.

Storage

Store in the refrigerator with a bit of the cooking broth to prevent drying out. Reheat using steam.