Korean Pork Suyuk - a Korea’s National dish Braised Pork Belly

For me, delicious dishes don’t necessarily require complex techniques. Simple seasoning and cooking methods can also create memorable meals that leave a lasting impression and genuine admiration.

Korean braised pork, sometimes called 'vegetable-wrapped pork,' is said to have originated from wealthy families in ancient Kaesong. After all, pork belly was an expensive ingredient in ancient times. They would wrap this high-quality ingredient in cabbage leaves to serve to guests. Honestly, this way of eating meat wrapped in vegetables is quite clever. A large plate of tender meat is not only suitable for entertaining guests at gatherings, but it also allows each person to wrap different ingredients according to their preferences, and the portion size is also at will. Then, taking a big bite, various flavors are immediately released on the taste buds, creating a spectacular sensation.

The method for cooking Korean braised pork is very simple. You just need to simmer the pork belly in a seasoned broth over low heat for 1 hour. Such a delicious dish prepared with so little effort - no wonder this dish has such a loveable and charming quality!

Ingredients (serve 2）

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Braised Pork Belly

Pork Belly	500g
Onion	½ bulb
Ginger	4 slice
Garlic	4 cloves
Korean Doenjang (Soybean Paste)	1 tbsp
Black Peppercorn	1 tsp
​Salt	1 tsp
Water	800ml
​Korean Rice Wine	​100ml
Lettuce (for wrapping)	​to taste

Dipping Sauce

Spring Onion	1 sprig
Garlic	2 cloves
Gochujang (Korean Chilli Paste)	2 tbsp
Water	2 tbsp
Soy Sauce	2 tbsp
Sugar	2 tbsp

Steps

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1. Peel and slice the ginger; peel and chop the onion; peel the garlic.

2. Place the pork belly, onion, ginger, garlic, Korean Doenjang (Soybean Paste), black peppercorns, and sea salt into the pot. Then, pour in enough water to cover all the ingredients.

3. Cover the pot with a lid and bring to a boil over medium-high heat for 20 minutes. Then, reduce to low heat and simmer for 30 minutes.

4. While the pork is braising, chop the scallions and mash the garlic into a paste. Mix the chopped spring onion, garlic paste, gochujang, water, soy sauce, and sugar together to make a dipping sauce. Stir well to combine.

5. After braising the pork for 50 minutes, remove lid and add the rice wine. Then turn heat off and cover the pot again. Let it sit for 10 minutes to allow the pork to absorb the aroma of the wine. (Many people add the cooking wine at the beginning, but since the alcohol evaporates, adding it later is more effective.)

6. Once the pork belly is removed, let it cool down. Then, slice it into 0.2mm thick pieces.

7. When serving, wrap a slice of pork belly and a small amount of pickled vegetables in lettuce leaves, dip in the sauce, and enjoy!