Korean

Suyuk (Boiled Pork Slices)

Name: Suyuk (Boiled Pork Slices)
Total time: 60 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 800g skin-on pork belly or pork shoulder (in a solid block); 1 onion (halved); 1 scallion (white part); 5 cloves garlic; 3 slices ginger; 2 tbsp doenjang; 1 tbsp instant coffee powder; 1 tsp black peppercorns

Simple, tender slices of boiled pork, often served alongside fresh kimchi during kimchi-making season (gimjang).

60 minutes

Serves 4

Dinner/Appetizer

Contains common allergens

Soy

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Instructions

6 steps

1
In a large Dutch oven or heavy pot, add 8 cups of water. Stir in the doenjang, instant coffee powder, onion halves, scallion, garlic, ginger slices, and black peppercorns. Bring to a rolling boil.

2
Carefully submerge the whole block of pork into the boiling aromatic broth.
3
Reduce the heat to medium-low, cover the pot, and simmer steadily for 50-60 minutes.
4
Poke the thickest part of the pork with a chopstick; if it goes in easily and no pink juices run out, it is done.
5
Remove the pork from the broth and let it rest on a cutting board for 5-10 minutes so the juices redistribute.
6
Slice the pork cleanly into 1/4-inch thick slices. Serve warm, accompanied by saeujeot (salted shrimp), ssamjang, raw garlic slices, and freshly made kimchi (geotjeori).

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