Today’s menu: Waterless Boiled Pork (Suyuk) 무수분 수육 Suyuk is one of those dishes I crave when I want meat but something lighter than grilling. Traditionally, you'd simmer pork in a big pot of water with aromatics until tender, then slice it up and wrap it in lettuce with ssamjang. But with this version, the meat steams in its own juices with just the moisture from the vegetables layered underneath. It requires fewer ingredients, the texture comes out bouncier, and cleanup's a breeze since you don't have a whole river of leftover broth to deal with. Just one thing to watch out for is to keep the heat low. The bottom will burn easily so a little patience goes a long way. oh and ssamjang is a must. 👩🏻‍🍳 No-Water Suyuk Recipe (700–800g pork shoulder roast) Ingredients • 700–800g pork shoulder or pork belly • 1 onion • 2 green onions • 1 apple • 10 garlic cloves • 1 tbsp doenjang (soybean paste) • A splash of soju/mirin or any other cooking wine you have For Serving • Ssamjang • Fresh chili • Crushed sesame seeds • Sesame oil • lettuce or baby cos for ssam How to make • Slice the onion into 4 thick rounds and lay them on the bottom of a heavy pot. • Add apple slices on top, then the green onions and garlic. • Place the pork over the vegetables and spread 1 tbsp doenjang on the surface. • Add a small splash of soju/cooking wine/mirin. close the lid. • Start on medium heat for about 5 min, once you hear it sizzling inside, reduce to low heat and cook for 35-40 minutes. (Or simply cook on low heat from the beginning for 40–45 minutes.) • Turn off the heat and rest it for 10 minutes before slicing them into thin cuts. #무수분수육 #수육 #suyuk #koreanfood #homecooking - @yooinoz