Easy Microwave Boiled Pork Belly Recipe
Just 10 minutes in the microwave is all it takes to make tender boiled pork belly that would surprise even a butcher. This is a super simple recipe that requires no large pot or an hour of waiting.
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In just 10 minutes in the microwave, you can make tender pork belly suyuk (수육) that would surprise even a butcher. This super easy recipe requires no large pot or an hour of waiting.
📝 Editor's Notes
Easy Microwave Pork Belly Suyuk is, as its name suggests, an innovative recipe that creates tender suyuk (수육) in just 10 minutes using the microwave.
With no complex steps—simply scoring, seasoning, and microwaving the pork belly—even novice cooks can make it successfully.
It boasts a moist and tender texture, and with green onions and mirin (맛술) perfectly eliminating any gamey odor, the clean taste is exceptional.
This recipe is perfect for when unexpected guests arrive, when you're daunted by complicated cooking, or when you're simply craving delicious suyuk (수육) alone.
🛒 Ingredient Tips
The key ingredient for this recipe is pork belly.
It's important to choose fresh pork belly at least 2cm (approx. 0.8 inches) thick.
If it's too thin, it might shrink or become tough when cooked in the microwave.
Look for meat that is bright pink with white, glossy fat.
Mirin (맛술) plays a role in removing the gamey odor of pork and adding flavor.
If you don't have mirin (맛술), cheongju (청주, rice wine) or soju (소주, Korean distilled spirit) can be good substitutes.
For green onions, choose fresh ones with vibrant green leaves and clear white stalks.
The allicin in green onions helps to eliminate any gamey odor and adds a subtle sweetness.
🔄 Substitution Guide
You can substitute pork belly with pork neck or pork shoulder.
Pork neck has less fat than pork belly, making it suitable for those who prefer a leaner taste, while pork shoulder is more affordable and great for a budget-friendly option.
However, pork neck or shoulder might not be as tender as pork belly, so you might want to increase the cooking time by 1-2 minutes or extend the resting time.
If you don't have mirin (맛술), cheongju (청주, rice wine) or soju (소주, Korean distilled spirit) can be used instead; while the flavor might slightly differ, they are effective at removing gamey odors.
If green onions are unavailable, you can julienne an onion to add a subtle sweetness, though it might lack the distinct aroma of green onions.
🥘 Ingredients
👨🍳 Cooking Points
There are three key cooking points.
First, when scoring the pork belly, make cuts about two-thirds of the way through its thickness, 1cm (approx. 0.4 inches) apart.
Cutting too deep can cause the meat to fall apart when cooked, while cutting too shallowly won't allow the seasoning to penetrate well.
Second, it's crucial to cover the dish carefully with two layers of plastic wrap and puncture 4-5 holes with chopsticks or a knife tip.
This maintains appropriate pressure, allows steam to circulate for moist cooking, and prevents the wrap from bursting.
Finally, the 'secret weapon' of this recipe is not removing the pork immediately after microwaving but letting it rest for 5 minutes with residual heat.
This process helps the juices redistribute within the meat, resulting in exceptionally tender and moist suyuk (수육).
👨🍳 Directions
Prepare 300g of pork belly, at least 2cm (approx. 0.8 inches) thick. (Pork belly that is too thin may shrink when cooked, so it's best to choose thicker cuts.)
Place the pork belly on a cutting board and score it about two-thirds of the way through its thickness, making cuts 1cm (approx. 0.4 inches) apart. (Be careful not to cut all the way through, as this will prevent the meat from falling apart while cooking.)
Lightly and evenly sprinkle salt on both sides of the scored pork belly until a thin white layer is visible.
Sprinkle black pepper on both sides of the meat.
After seasoning with salt and pepper, drizzle mirin (맛술) (or cheongju (청주) / soju (소주)) around both sides of the pork. (The alcohol in mirin helps remove the pork's gamey odor and allows the seasoning to penetrate deeply.)
Diagonally slice one stalk of green onion and place it generously over the pork. (The allicin in green onions helps to remove any gamey odor and adds a subtle sweetness.)
Place the pork in a heat-resistant dish and carefully cover it with two layers of plastic wrap.
Puncture the top of the plastic wrap in four to five spots using chopsticks or the tip of a knife. (If holes are not made, the pressure can become too strong, causing the wrap to burst.)
Place in the microwave and cook for 10 minutes. (If your microwave has lower wattage, cook for up to 12 minutes.)
Once 10 (or 12) minutes have passed, do not remove it immediately. Let it rest in the microwave for an additional 5 minutes. (The residual heat will finish cooking the inside, allowing the juices to redistribute within the meat, making it even more moist.)
Remove the suyuk (수육) and carefully blot away the accumulated oil and broth at the bottom of the dish with a paper towel.
Transfer to a cutting board and slice into thick 1cm (approx. 0.4 inches) pieces. (Slicing it too thinly will compromise the texture.)
💡 Tips
To remove the pork's gamey odor and ensure the seasoning penetrates deeply, it's crucial to score the meat and drizzle it with mirin (맛술).
Be sure to cover the dish carefully with two layers of plastic wrap and puncture 4-5 holes with chopsticks or a knife tip to allow steam to circulate, which helps the meat cook evenly and stay moist.
After microwaving, do not remove the meat immediately. Letting it rest for 5 minutes with residual heat allows the juices to redistribute, resulting in even more tender and moist pork.
Eating pork belly with mukeunji (묵은지, aged kimchi) replenishes lacking vitamins and fiber, and the probiotics aid in digesting the fatty pork belly. If mukeunji (묵은지) is unavailable, regular kimchi or myeongi-namul (명이나물, pickled wild garlic leaves) can be good alternatives.
📦 Storage & Reuse
Store any leftover suyuk (수육) in an airtight container in the refrigerator for 2-3 days to keep it fresh.
For longer storage, portion it out into single servings and freeze, consuming within 2 weeks.
To thaw, either let it naturally defrost in the refrigerator or briefly microwave it.
To reheat, microwave for 1-2 minutes or gently pan-fry over low heat to enjoy it warm and moist.
Leftover suyuk (수육) can also be used in kimchi jjigae (김치찌개, kimchi stew) or fried rice, or shredded and used as a topping for bibim guksu (비빔국수, spicy mixed noodles) for a delicious twist.
🥢 Who This Is For
This suyuk (수육) is highly recommended for busy working parents, single dwellers, or cooking beginners.
It can be whipped up without complicated steps, making it perfect for a weeknight dinner.
It's also a great weekend treat for the whole family.
Served with mukeunji (묵은지), kimchi, or myeongi-namul (명이나물), it becomes a wonderful, balanced meal, both in taste and nutrition.
And it's even better paired with a refreshing glass of makgeolli (막걸리, Korean rice wine) or soju (소주).
🔥 Nutrition Info
One serving of this Easy Microwave Pork Belly Suyuk (based on 300g of pork belly) is estimated to be approximately 1,200-1,500 kcal.
Pork belly is high in fat, making it calorie-dense.
It's estimated to contain about 45-55g of protein, 120-150g of fat, and less than 5g of carbohydrates.
Pork is rich in Vitamin B1, which is good for fatigue recovery, and also contains minerals like iron and zinc.
Green onions are abundant in nutrients such as Vitamin C, calcium, and iron, and their allicin content aids in blood circulation and boosts immunity.
However, due to the high fat intake, consuming it with mukeunji (묵은지) or other vegetables will help supplement dietary fiber and vitamins, as well as aid digestion.
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