Aha Bujang's Pork Belly with Skin Suyuk
Pork belly with skin suyuk, simmered with the lid open in water with doenjang and Miwon for a moist, odor-free finish
Ingredients needed 3 servings
Recipe
Cooking tips
- Keep the lid open when simmering the meat so that any off-odors escape with the steam, resulting in a clean taste.
- Covering the meat with plastic wrap or a lid immediately after removing it prevents moisture loss and keeps the texture moist for longer.
- Slicing the meat to about 11–12g (approximately 5–7mm thick) achieves the best balance of chewiness and tenderness.
Recommended for
- Those who want to simmer tender suyuk without worrying about pork odors and without fail.
- Those who want to create deep flavor using only basic seasonings without complex aromatic ingredients.
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