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5 from 2 votes

Suyuk - Korean Pork Belly Slices


  • 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!