Tender & Juicy Braised Pork Belly (Jangjorim)
Master the Art of Deliciously Tender Braised Pork Belly Without Any Gamey Odor
This recipe is my take on the popular braised pork belly (Jangjorim) featured on the TV show ‘Altoran.’ By searing the pork tenderloin before braising, it becomes incredibly tender and succulent, packed with rich juices. What’s more, the distinct porky smell is completely eliminated, to the point where my family was unsure if it was pork or beef! Let’s create this flavorful Jangjorim, rich in Vitamin B and healthy protein. It’s a dish that’s both delicious and beneficial for your health, perfect for elevating your family meals.
Main Ingredients for Braised Pork- 400g Pork Tenderloin
- 5 Eggs
- 2 Scallions
- 15 cloves Garlic
- 1 inch Ginger
- 2 Dried Chili Peppers
- 1 handful of Mushrooms (Shiitake, King Oyster, etc.)
- 1/2 Carrot
- 1 Onion
Braising Sauce- 5 Tbsp Soy Sauce
- 2 Tbsp Cheongju (Rice Wine)
- 2 Tbsp Mirin (Sweet Rice Wine)
- 1 Tbsp Oligodang (Corn Syrup)
- 1.5 Tbsp Sugar
- 4 cups Water (800ml)
- 5 Tbsp Soy Sauce
- 2 Tbsp Cheongju (Rice Wine)
- 2 Tbsp Mirin (Sweet Rice Wine)
- 1 Tbsp Oligodang (Corn Syrup)
- 1.5 Tbsp Sugar
- 4 cups Water (800ml)
Cooking Instructions
Step 1
First, prepare the eggs. You’ll need 4 for the braised dish, and 1 can be reserved for later. Place 4 eggs in a pot with water, a pinch of salt, and a splash of vinegar. Boil for about 15 minutes until hard-boiled. Once cooked, immediately transfer the eggs to cold water to cool down and make peeling easier. Cooling them properly is key to easy peeling.
Step 2
Pat dry the 400g pork tenderloin with paper towels to remove excess moisture. Heat a frying pan over medium-high heat with a little oil. Sear the pork tenderloin on all sides until lightly browned. This searing step helps to lock in the juices, ensuring the pork remains tender and moist after braising.
Step 3
Now, let’s start braising. In a pot, combine the seared pork tenderloin, 15 cloves of garlic, 2 dried chili peppers, and 4 cups (800ml) of water. Bring to a boil over high heat, then reduce to medium heat. Cover and simmer for about 25-30 minutes, or until the pork is tender. If the liquid reduces too much during cooking, add a little more water.
Step 4
Once the pork is tender, add the braising sauce ingredients (5 Tbsp soy sauce, 2 Tbsp Cheongju, 2 Tbsp Mirin, 1 Tbsp Oligodang, 1.5 Tbsp sugar), the 4 hard-boiled eggs, and the prepared vegetables (2 scallions, 1 inch ginger, 1 handful mushrooms, 1/2 carrot, 1 onion). Cut the vegetables into larger pieces to prevent them from breaking down during cooking. Stir everything together and continue to simmer uncovered over medium-low heat for about 15-20 minutes, or until the sauce thickens and coats the ingredients. Flip the pork occasionally to ensure even coating of the sauce. The Jangjorim is ready when the sauce has a glossy sheen.
Step 5
Remove the cooked eggs and pork from the pot and set them aside on a plate. Strain the remaining braising liquid through a fine-mesh sieve to remove any solids, creating a clear, refined sauce. Return the strained sauce to the pot, then add the reserved eggs and pork back in. Simmer for a few more minutes until the sauce clings beautifully to the ingredients. This final step ensures maximum flavor absorption and a delicious finish.