I’m trying something a bit different today and posting something I’ve been cooking and loving!
After I saw that they sold whole pork belly chunks at my local grocery store (Publix), I got excited and started to make suyuk at home. Not only is it delicious, but it’s also healthy as it is boiled instead of fried. This recipe was inspired by Big Mama’s recipe on Youtube, as well as some tips from my own mama!
Ingredients:
1 lb pork belly
3 scallions
1 onion
3 garlic cloves
1 Tbsp whole peppercorn or ground pepper
2 cups Korean cooking wine (Put in 1 cup when boiling, and 1 cup for pouring on top later if steaming)
1 Tbsp dwenjang (Korean soy bean paste)
optional: 1 Tbsp coffee grounds, Steamer
Dipping Sauce Ingredients:
4 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp chopped onions
1 Tbsp chopped scallion
1 Tbsp chopped serrano pepper (if you want it spicy!)
Steps:
1. Slice scallions and onion into halves
2.Slice pork belly into thick strips; I personally took the outer layer of skin off as well but you can keep it if you like the skin!
3. Fill a deep pot with water until it reaches ¾ of the pot and boil
4. When the water starts to boil, add all ingredients with pork belly. The cooking wine, dwenjang, and coffee grounds are for getting rid of the pork scent, so these are super important.
5. Boil for at least 50 minutes and try putting a chopstick into the meat to see if it is done
6. If you have a steamer, put it in the pot and put pork belly on it. Make sure the broth below is not touching the pork belly through the steamer; you can remove some broth if needed
7. If you are going to steam the meat, add one cup of cooking wine on top of the pork belly
8. Steam for 30-40 minutes until tender and moist
9. Cut the meat into thin strips; as thin as possible
10. Dip in sauce or ssamjang and enjoy with veggies! I especially recommend pairing it with Korean wasabi radish slices!
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