Suyuk || Boiled Pork Slices, 白切猪肉, 白切豬肉, ゆで豚肉, 돼지고기수육 1

It refers to boiled meat. The origin of suyuk is sukyuk (熟肉). It is generally believed that over time, the ㄱ was dropped and became suyuk. It is usually made with pork belly or pork neck. In the past, when pork was not popular, beef brisket was eaten as suyuk. It is mainly eaten during ancestral rites or kimchi-making. It is widely known as a type of event food that is cooked in large quantities and eaten together after kimchi-making.

It is a simple food that only boils meat in water, so it is no exaggeration to say that its origin is as old as human history. It is more fuel-efficient than grilling over an open fire, and it has the advantage of being able to eat the broth that the meat is boiled in, so it was a more common cooking method than grilling in the old days when meat was rare.

Some people say that nutritionally, all the good ingredients are lost in the broth, but most of the protein remains even when meat is cooked in boiling water. In addition, fat and sodium are lost in the water. The meat is less oily, but it has a light taste, so many people seek it out.

Thanks to the extremely simple cooking method that only requires boiling, almost any meat can be enjoyed as boiled pork. Beef parts such as the brisket are also boiled as boiled pork, and pork, which is cheaper than beef, is also consumed in large quantities. Pork boiled pork has a moderate amount of fat and oil, so it has a soft taste. However, chicken or duck tends to be called baeksuk (spicy boiled pork) and is combined with the broth, and dog meat is not only controversial, but also has a strong, unique smell, so it is generally difficult to cook at home, so it is eaten by those who seek it out or at specialty restaurants.

Many people often think of bossam as synonymous with boiled pork, but boiled pork is just one of the many ingredients served with bossam (short for bossam kimchi). Also, since stores that sell bossam these days emphasize the soft taste, many people think boiled pork = pork belly, but any fresh pork part with a certain amount of fat can be used as boiled pork. Sirloin or tenderloin, which have no fat at all, become dry when boiled. It is often served as a side dish with pickled kimchi.

Among Chinese cuisines, there is a dish called yujuyuk, which is a cured pork, fat, and lard. In France and Italy, there is a cooking method called confit, which is a cooking method that cooks meat and fruits for a long time in oil below 100 degrees. It looks similar to boiled pork, but the taste is completely different.

When fat is heated and only the fat is extracted and cooled, it solidifies like jelly, and it does not spoil even if left for several months.

Basic Recipe

Ingredients:

• Pork shoulder or pork belly (300g)
• 8 whole garlic cloves
• 1/2 onion
• 3 tablespoons mirin
• 2 tablespoons soybean paste
• 3 bay leaves
• 8 whole peppercorns
• 1/2 green onion

Instructions:

1. Prepare the Pork:
   • Soak the pork in water for about 30 minutes to remove any blood.
   • Cut the pork into 2-3 pieces.
2. Boil the Broth:
   • In a large pot, add water, onion, bay leaves, green onion, soybean paste, whole garlic, and peppercorns.
   • Bring the water to a rolling boil.
3. Add the Pork:
   • Carefully add the pork to the boiling water, making sure it’s fully submerged.
   • Cover the pot and reduce heat to medium-high.
4. Simmer the Pork:
   • Simmer the pork for 20 minutes on medium-high heat, then reduce heat to medium for 20 minutes, and finally to low for 25 minutes.
   • Alternatively, you can simmer it for 40 minutes on medium heat.
   • Periodically turn the pork to ensure even cooking.
5. Check for Doneness:
   • To check for doneness, insert a chopstick into the thickest part of the pork. If it comes out clean, the pork is cooked through.
6. Slice and Serve:
   • Once the pork is cooked, remove it from the pot and let it cool slightly.
   • Slice the pork into thick slices and serve.