Korean Jeju Style Pork Suyuk
Dombae-suyuk is a Jeju-style boiled pork dish made by simmering skin-on pork belly with doenjang, green onion, garlic, and ginger. The doenjang in the cooking water absorbs the pork's gaminess, leaving the meat clean-tasting. A long boil renders the skin translucent and chewy with a gelatinous bite, while the inner layers stay soft and fatty. Sliced thick and served at room temperature, each piece offers a contrast between the springy rind and the tender flesh. It is traditionally dipped in salted anchovy or shrimp sauce and remains a staple at Jeju feasts and celebrations.
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Instructions
- 1
Rinse pork belly with skin and keep it in large chunks.
- 2
Boil water with doenjang, green onion, garlic, ginger, and salt.
- 3
Add pork and simmer for 50 minutes on medium heat.
- 4
Rest for 5 minutes off heat, then remove pork.
- 5
Slice thick and serve with salt or wraps.
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