Suyuk
Suyuk, also known as "sous vide pork belly," is a popular Korean dish made by slow-cooking pork belly at a precise temperature in a water bath. This cooking technique ensures that the meat remains incredibly tender and juicy. Suyuk is often served thinly sliced with a dipping sauce and enjoyed with side dishes like kimchi and steamed rice.
Ingredients
- 2 pounds pork belly
- 2 tablespoons salt
- 1 tablespoon black peppercorns
- 4 cloves garlic minced
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon honey or brown sugar
Instructions
- Preheat your sous vide water bath to 145°F (63°C).
- Rinse the pork belly and pat it dry with paper towels.
- In a small bowl, mix together the salt, black peppercorns, minced garlic, soy sauce, sesame oil, and honey (or brown sugar) to make a marinade.
- Rub the marinade all over the pork belly, ensuring it's evenly coated.
- Place the pork belly in a vacuum-sealed bag, or use a heavy-duty zipper-lock bag, making sure to remove as much air as possible.
- Once the water bath has reached the desired temperature, carefully lower the bag into the water, ensuring it is fully submerged.
- Cook the pork belly in the water bath for 12-24 hours. The longer you cook it, the more tender it will become.
- Once the cooking time is up, carefully remove the bag from the water bath and let it rest for a few minutes.
- Open the bag and transfer the pork belly to a cutting board. Discard any residual fluid in bag.
- Slice the pork belly into thin strips or bite-sized pieces.
- Serve the Suyuk with your favorite dipping sauce, along with side dishes like kimchi and steamed rice.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 846kcal (42%)Carbohydrates: 5g (2%)Protein: 15g (30%)Fat: 85g (131%)Saturated Fat: 30g (188%)Polyunsaturated Fat: 11gMonounsaturated Fat: 39gCholesterol: 109mg (36%)Sodium: 2710mg (118%)Potassium: 325mg (9%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 24IUVitamin C: 1mg (1%)Calcium: 21mg (2%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
