1-Bowl Microwave Suyuk (Korean Boiled Pork Belly)

Traditional Korean boiled pork belly (Suyuk) usually requires a large pot, various aromatics, and at least an hour of slow simmering—not something I easily attempted while living alone. For me, growing up in my hometown, it wasn’t a dish I could easily eat unless it was Kimjang day (in Korea, there is a tradition called Kimjang where the whole family gathers to make winter kimchi, boil pork, and eat it together with the freshly made new kimchi).

Since figuring out this microwave method, it has become my go-to whenever I want a healthier pork dinner (steaming pork belly renders out excess fat compared to pan-frying). There are practically no dishes to wash, and despite skipping the stovetop boil, the meat turns out tender, juicy, and completely clean-tasting. I hope this simple microwave trick lets you enjoy warm, comforting Suyuk without the usual time and mess.

Quick Overview

• Prep Time: 10 mins
• Cook Time: 10 mins
• Resting Time: 3 mins (optional)
• Servings: 1 serving
• Difficulty: Easy

Ingredients & Substitutions

Main Ingredients

• 250g pork belly block (approx. 0.55 lb, skin-on or skinless)
• 4 tbsp regular lager beer (avoid dark beer, stout, or strong IPAs)
• 1/2 tbsp salt
• 1/2 tbsp black pepper
• 1 medium yellow onion

Step-by-Step Cooking Guide

Step 1. Score the Pork Belly

• Score the pork belly block so the seasoning penetrates evenly and heat reaches the center.
• Scoring technique Tip: Cut a shallow crosshatch (diamond) pattern across the fat layer. On the meatier side, poke deep holes throughout with the tip of your knife.

Step 2. Season and Marinate (10 Mins)

• Place the scored pork belly into a microwave-safe container (glass or ceramic works best). Pour 4 tbsp of lager beer over the meat. Rub 1/2 tbsp of salt and 1/2 tbsp of black pepper evenly across all sides. Cover with a lid or plastic wrap and let it marinate in the refrigerator for 10 minutes.
• Beer Tip: Don’t worry about the alcohol—it completely evaporates during microwaving, leaving only tender, juicy meat.

Step 3. Slice the Onion

• While the pork is marinating, thinly slice 1 yellow onion. After 10 minutes, take the marinated pork out of the refrigerator.

Step 4. Layer and Microwave (High · 10 Mins)

• Briefly lift the pork out of the dish. Spread the sliced onions evenly across the bottom of the container to create a bed, then place the pork belly directly on top of the onions. Cover tightly with plastic wrap and poke 3 to 4 vent holes using a fork. Microwave on high for 10 minutes.
• Doneness Tip: Most home microwaves (700W–1000W) will fully cook the meat in 10 minutes. Cut slightly into the thickest part—if the center is still pink, re-cover with wrap and microwave in 1 to 2-minute increments.
• Resting Tip: Do not slice immediately after microwaving. Let it sit covered for 2 to 3 minutes. This resting period allows the trapped steam to settle and redistributes the juices throughout the meat.

Step 5. Slice and Serve

• Transfer the pork belly to a cutting board and slice into thin, bite-sized pieces. Arrange the sweet, steamed onions from the bottom of the dish onto a serving plate, then lay the sliced pork belly over the top.
• Better Taste Tip: Pairs naturally with this [5-Minute Korean Scallion Salad] to cut through the richness.)

1-Bowl Microwave Suyuk (Korean Boiled Pork Belly)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Make tender Korean boiled pork belly (Suyuk) in just 10 minutes using a microwave. Steamed over a bed of onions with no boiling pots or pork smell.

• Total Time: 20 minutes
• Yield: 1 servings

Ingredients

• 250g pork belly block (approx. 0.55 lb, skin-on or skinless)
• 4 tbsp regular lager beer (avoid dark beer, stout, or strong IPAs)
• 1/2 tbsp salt
• 1/2 tbsp black pepper
• 1 medium yellow onion

Instructions

1. Score Meat: Score a shallow diamond pattern on the fat layer, then poke deep holes on the meat side with a knife tip.
2. Season & Marinate: Place pork in a microwave-safe dish, pour 4 tbsp beer, and rub with 1/2 tbsp salt and 1/2 tbsp black pepper. Cover and chill for 10 minutes.
3. Layer with Onion: Lift the pork, spread sliced onions across the bottom of the dish to make a bed, and place the pork belly directly on top.
4. Microwave: Cover tightly with plastic wrap and poke 3 to 4 vent holes. Microwave on high (700W–1000W) for 10 minutes.
5. Rest: Let the dish sit covered for 2 to 3 minutes to settle the steam and lock in juices.
6. Slice & Serve: Slice the pork belly into thin bite-sized pieces. Serve over the steamed onions from the dish.

Notes

Onion bed trick: Lifts the meat off the bottom so it steams evenly without stewing in rendered grease.
Resting period: Resting covered for 2–3 minutes keeps juices from leaking out when sliced.
Doneness check: If the thickest part is still pink, cover and microwave in 1-minute increments.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Cuisine: korean