Green Onion Suyuk with Garlic Sauce
Cook pork gently over a bed of green onions, then serve it with a sweet-tangy garlic sauce. The garlic cooked with the pork gets mashed into the sauce, too.
Ingredients // Servings to be confirmed
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Please follow the ingredient amounts below.
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Pork
Garlic sauce
Steps //
- 01 Line the bottom of a pot with 6–7 green onions and place 1 kg of skin-on pork belly on top. Cooking tip You can use another cut of pork you enjoy.
The pork goes on a bed of green onions before cooking. - 02 Add 10 whole garlic cloves and 10 peppercorns. Pour in 180 ml mirin and 180 ml water, then cover with a lid.
- 03 Cook over low heat for about 40 minutes to 1 hour. Check that the center of the pork is fully cooked. Cooking tip Cooking time depends on the thickness of the pork. Check the center rather than relying on the clock alone.
- 04 While the pork cooks, mix 4 tbsp minced garlic, 0.5 tbsp Korean seasoned salt, 1 tbsp sugar, 5–6 tbsp vinegar, 2 tbsp lemon juice and 6–8 tbsp allulose. Stir in 1 tbsp sesame seeds or black sesame seeds to finish the garlic sauce. Cooking tip If raw garlic tastes too sharp, microwave the minced garlic for 20–30 seconds before mixing in the other ingredients. Start with less allulose if you prefer a tangier sauce.
- 05 Once the pork is fully cooked, carefully lift it out. Mash the cooked garlic cloves from the pot and stir them into the garlic sauce. Cooking tip For a thicker sauce, gently reduce it in a small pan over low heat.
- 06 Slice the pork into a comfortable thickness and arrange it on a plate. Spoon the garlic sauce over it or serve the sauce separately for dipping. Pajeori makes a good side dish.
The pork is sliced and plated for easy bites.
