Kang Leo's Whole Pork Belly Jjim Suyuk
Tender and springy whole pork belly suyuk steamed to preserve collagen and juices, not boiled in water
Ingredients needed 3 servings
Recipe
Cooking tips
- Make sure to thoroughly dry the surface of the meat to prevent any porky odor.
- Steaming instead of boiling prevents the collagen from dissolving into the water, resulting in a much springier texture that stays tender even when cooled.
- The rich meat broth collected under the steamer can be reused as a base for ramyun or soup dishes.
Recommended for
- Those who want a chewier and springier suyuk than the traditional boiled version.
- Those who want to enjoy a fail-proof, juicy, premium bossam dish at home.
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