Suyuk – Korean Pork Belly Slices.
Suyuk is pork belly that is boiled, then thinly sliced…. I’ll stop there. As I’m writing this, the description of boiled meat is already off-putting.
But hang on, let me show you a picture!
Heh yes – it’s as delicious at it looks.
Suyuk translates to “water meat” in Korean. Su comes from the Hanja (Chinese) character for water. And Yuk means meat.
Suyuk is most frequently made with pork (as beef is rather expensive in Korea).
The pork belly is not seasoned, but rather served afterwards with salty dipping sauces like Ssamjang or Saeujeot.
Most restaurants prefer to serve it with fresh Kimchi! The combination of kimchi and Suyuk make for an incredible combo.
Today, let me show you how to make it from home with a very simple recipe.
In our recipe, we will not boil the meat in water. Instead, let’s boil it in a tastier way.
We’ll lay down fresh onions at the bottom of the pot. The heat will sweat the onions and create a mini layer of broth. The meat with then “boil” in this onion broth, along with the other aromatics
Makes for an incredible taste that’ll beat any restaurant taste!
Use pork belly. If you go to a Korean mart, ask them for Suyuk-yong Tong-Samgyeopsal (수육용 통삼겹살). It’s pork belly cuts that are trimmed long and thick.
Many viewers have also mentioned that they sell these slabs of pork belly at Costco. You can simply cut the larger slab into thick, long pieces.
To remove that “porky” or gamey smell in big pieces of meat, slather them with Korean Doenjang (fermented soybean paste).
As an alternative, you can also use Japanese miso paste (But note: miso paste is much lighter in color, so the outside of the meat will not have a dark finish).
When boiling the meat, place a wet kitchen towel over the steam hole in your lid. This will trap the moisture and prevent the pot from drying out or burning.
Cook on a low heat. And resist the urge to open the lid – as the temperature will drop and you’ll have to cook for longer.
When slicing, cut the meat pieces thin – it tastes more delicious this way.
We also highly recommend making Fresh Kimchi (our recipe is amazing!). It has a bold, strong taste that pairs well with unseasoned meat.
If you don’t have Kimchi, you can also season the meat with sea salt and black pepper – and eat with a small salad on the side (toss the salad with oriental dressing or sesame dressing)
Finally, serve it with a bowl of hot rice for a nice meal!
Enjoy Neighbors! And if you make this, tag us on IG (We love seeing pictures of your dishes!)
- 1 kg (~2lbs) Pork Belly
- 2-3 Tablespoons Doenjang (Miso Paste works too)
- 2 Whole Onion
- 1 Whole Apple
- 4 Bay Leaves
- 10 Garlic Cloves
Prep Pork Belly & Veggies
- Wash pork belly pieces. Then grab a small piece of doenjang and slather it over the pork belly pieces. Set the meat aside and let it marinate for 30 minutes.
- In the meanwhile, peel 2 Onions. Roughly cut them into smaller pieces.
- Slice 1 whole apple into thin slices. Make them thin.
- Trim the ends off 10 garlic cloves. Set aside.
Cook Pork Belly
- After 30 minutes of marinating, the meat is ready. Take out a large pot or wok. Lay all of the onion slices on the bottom of the pot. Then place the pork belly pieces on top of the onion.
- Then add the garlic cloves on top of the meat. Followed by the 4 Bay Leaves. Then add the apple slices on top.
Cook the meat
- Place a properly-fitting lid on your pot or wok. Wet a kitchen towel and squeeze out extra water. Then place the moist towel over the steam hole in the lid.
- Place the pot on a low heat. Then set a timer for 1 hour - don't open the lid for 1 hour!
- After 1 hour, carefully take out the pork belly slices.
- Let the delicious meat pieces rest for 5-10 minutes. Then slice them as thin as you can. Serve with some fresh kimchi on the side.
- Serve with a bowl of hot rice for a full meal! Bon Appetit!