🇰🇷 South Korea · Food
Coffee Braised Pork Belly (Gopi-Suyuk)
By eatmundo · July 12, 2026
This unique preparation infuses pork with deep, roasted coffee notes while removing any greasiness. The result is succulent, tender meat that melts in your mouth.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice 1kg of pork belly into thick, 5cm wide slabs.
- 2
Bring 2 liters of water to a boil in a large pot.
- 3
Add 2 tbsp of instant coffee and 5 cloves of crushed garlic to the boiling water.
- 4
Place the pork into the liquid, ensuring it is fully submerged.
- 5
Simmer on low heat for 40 minutes, keeping the pot partially covered.
- 6
Check for tenderness by piercing the meat with a chopstick; it should glide through effortlessly.
- 7
Remove the meat and let it rest for 5 minutes before slicing thinly.
- 8
Serve immediately with a side of salted shrimp or kimchi.
Frequently Asked Questions
What type of coffee should I use for braising the pork belly?+
Use a medium-roast drip coffee or an Americano; avoid flavored or sweetened instant coffees as they can make the dish overly bitter or sugary.
How do I know when the pork belly is perfectly cooked?+
The pork is done when it is tender enough to be pierced easily with a fork and the fat has rendered to a melt-in-the-mouth consistency.
Should I remove the skin from the pork belly before cooking?+
It is best to leave the skin on during the braise as it adds texture and body to the sauce, but you can trim it after cooking if you prefer a softer mouthfeel.
Can I replace the coffee with another ingredient if I dislike the taste?+
You can substitute coffee with a dark, full-bodied beer like a stout or porter, which provides a similar depth and color without the distinct coffee flavor.
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