Big Mama's Suyuk (Boiled Pork)

Use flour to rub between the pork belly bones to remove impurities and bone marrow.

Rub the pork belly with sun-dried salt to firm up the meat texture and remove any gamey odor.

Let the pork belly sit for 5 minutes after rubbing with flour and sun-dried salt to help remove odors.

Fill a pot with enough water to cover the pork belly and start boiling.

Cut the onions into large quarters and add them to the pot.

Cut the white and green parts of the green onion and add them to the pot.

Cut the ginger into large pieces and add to the pot.

Add plenty of whole garlic to the pot.

Add about one soju cup of whole black pepper to the pot.

When the water boils, add one soju cup of cooking liquor to help the alcohol stay and skim off the fat.

Place the meat in the water and boil on high heat for about 15 minutes.

Reduce to medium heat and continue to boil the meat.

Remove the pork belly once it is well-cooked, testing by piercing it with a chopstick to ensure it goes in easily.

Finish the dipping sauce by combining plum soy sauce with finely chopped chili peppers to serve with the suyuk.