Dwaeji Suyuk (Boiled Pork)

How to make it

1. 1

   Prep

   • Keep the pork in one large piece and wipe the blood off the surface. / • Halve the onion and cut the green onions into large lengths. / • Slice the ginger thin.

2. 2

   Put the water, doenjang, green onions, onion, garlic, ginger, whole peppercorns, and bay leaves in a pot and bring to a boil.

3. 3

   Once the water boils, add the pork.

4. 4

   Boil over medium heat for 50 minutes.

5. 5

   When a chopstick slides in easily, turn off the heat and let it rest for 10 minutes.

6. 6

   Lift out the pork and slice it against the grain.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Adding the pork before the water boils can leave an off smell.
• Slicing it thin right after boiling lets the juices run out.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Dry pork? Return it to the cooking liquid, turn off the heat, and let it rest 10 minutes. Still smells porky? Simmer 5 more minutes in water with a spoonful of doenjang.
• There is little liquid here, so water thins the meat flavor along with the salt. If it is too salty, stretch it with stock only, a little at a time.

Storage

Keeps 3 days refrigerated. When reheating, warm it with a little of the cooking broth.