Have you ever tried making boiled pork with Coke?
I’ve tried adding things like doenjang (fermented soybean paste) or even beer before—but let me tell you, Coke does wonders! Not only does it get rid of that porky smell, but it also makes the meat incredibly tender. My family couldn’t stop raving about it!
If you're looking for an easy yet delicious boiled pork recipe, this one’s worth a try.
🛒 Ingredients:
- Pork for boiling (pork belly or shoulder), 600g–1kg
- 10 cloves of peeled garlic
- 1 stalk of green onion (or Korean large green onion)
- 1 onion
- 30 whole black peppercorns
- 1L Coke (enough to cover the pork)
- 350ml brewed soy sauce
👩🍳 Instructions:
💡 Tip: For suyuk (boiled pork), especially make sure the pork is fresh. Freshness is key to avoiding any strong porky smell.
1. In a deep pot, place the pork. Add 10 cloves of garlic, 1 stalk of green onion, 1 whole onion (peeled and halved), and 30 black peppercorns.
* Pour in the Coke—just enough to fully cover the pork. Then add soy sauce (about 1/3 the amount of Coke, or approx. 350ml).
* 🍖 Coke’s caramel coloring gives the pork a rich, appetizing color, while its acidity breaks down the proteins, making the meat tender and eliminating any off-odors.
2. Bring everything to a boil over high heat. Once it starts boiling, leave the lid off and continue boiling for 15 minutes on high.
3. After 15 minutes, flip the pork to cook the other side. Reduce the heat to medium, cover with a lid, and simmer for 30 more minutes.
4. Once 30 minutes have passed, remove the lid and flip the pork once more.
5. Turn off the heat, cover again, and let it rest for 5 minutes with the residual heat.
After resting, remove the pork from the pot. Let it cool slightly before slicing.
⚠️ Avoid slicing while hot—this can cause the meat to fall apart.
🥬 Salted Napa Wraps (For Bossam)
Perfect to serve with the boiled pork!
- Prepare a small napa cabbage. Separate the leaves and rinse them gently under water.
- In a bowl, dissolve 2 tablespoons of coarse salt in 1½ cups of water. Pour the brine over the cabbage leaves.
- Let the cabbage soak for about 4 hours, turning the leaves occasionally to ensure even salting.
- After 4 hours, rinse the cabbage thoroughly in cold water and drain in a colander to remove excess moisture.
Wrap the tender pork slices in the salted cabbage, add a bit of ssamjang (seasoned soybean paste) or kimchi, and enjoy a comforting Korean classic that’s perfect for gatherings or even a cozy weekend dinner.
Want to impress your family with minimal effort?
Try this Coke suyuk—surprisingly simple, unbelievably flavorful!
