Korean Jeju Style Pork Suyuk
Keep 1 kg skin-on pork belly in one piece and lower it into 1.8 L water already at a full boil with 1 tbsp doenjang, 1 tbsp salt, green onion, garlic, and ginger. Once it returns to a boil, simmer gently over medium heat for about 50 minutes, until the broth turns milky and the skin looks translucent and soft. Rest the pork in the hot broth for 5 minutes, then slice it about 1 cm thick.
Quick answer
- Total time
- 70 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
The name comes from dombae, the Jeju word for cutting board, after the habit of slicing the boiled pork and serving it right on the board.
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Skin-on pork belly simmers gently in water seasoned with doenjang until the rind turns translucent and bouncy and the fat layers go soft enough to melt.
Ingredients
Instructions
- 1
Rinse the 1 kg skin-on pork belly as one whole piece under running water, removing any grit from the surface.
Pull out remaining bristles with tweezers, then pat the meat dry so loose moisture does not cloud the broth too quickly.
- 2
Pour 1800 ml water into a large pot and dissolve 1 tbsp doenjang first so it disperses evenly.
Add 60 g green onion, 6 garlic cloves, 12 g ginger, and 1 tbsp salt before the pork goes in.
- 3
Bring the broth to a full boil over high heat until the aroma of doenjang rises, then lower in the pork belly.
Wait about 5 minutes for it to return to a boil, skimming off foam so the finished slices taste cleaner.
- 4
Reduce to medium heat and simmer gently for about 50 minutes, keeping the liquid moving without a violent boil.
The broth should turn milky, and the skin should look translucent and soft when the pork is properly cooked through.
- 5
Turn off the heat and let the pork rest in the hot broth for 5 minutes.
Do not slice it immediately, because the juices can run out quickly; let the surface heat settle while the inside finishes evenly.
- 6
Lift out the pork and slice it thickly, about 1 cm, following the grain enough to keep the skin and fat layers attached.
Arrange the slices without crushing the gelatinous rind, then serve with salt or ssamjang.
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