Braised Pork with Cheongyang Peppers: A Delicious Side Dish Staple
Cheongyang Pepper and Pork Jorim: A Delectable Korean Side Dish
Tender, succulent pork. Refreshing Cheongyang peppers that awaken your appetite. And don’t forget the boiled eggs and garlic! This Jorim is packed with various ingredients, making it a fun and flavorful side dish to pick and choose from. (Recipe reference: Baek Jong-won)
Main Ingredients- Pork tenderloin 600g
- Cheongyang peppers 15 pcs
- Whole garlic cloves 8 pcs
- Hard-boiled eggs 7 pcs (optional, adds great flavor!)
- Whole peppercorns 1/2 Tbsp
- Sliced fresh ginger 5 slices
Braising Sauce- Soy sauce 150ml
- Mirin (or rice wine) 100ml
- Water 600ml
- Sugar 2 Tbsp
- Green onion 1 stalk (for the sauce)
- Onion 1/2 pc (for the sauce)
- Cheongyang pepper 1 pc (for the sauce, adds a spicy kick!)
- Soy sauce 150ml
- Mirin (or rice wine) 100ml
- Water 600ml
- Sugar 2 Tbsp
- Green onion 1 stalk (for the sauce)
- Onion 1/2 pc (for the sauce)
- Cheongyang pepper 1 pc (for the sauce, adds a spicy kick!)
Cooking Instructions
Step 1
First, cut the pork tenderloin into approximately 7cm pieces. Make several shallow cuts on the surface of the meat; this will help the sauce penetrate deeply, resulting in more moist and flavorful pork. Aim for relatively close cuts.
Step 2
In a pot, combine 1.5 liters of water, the whole peppercorns, sliced ginger, and the prepared pork pieces. Cover the pot and bring to a boil over high heat. Let it simmer for about 20 minutes to cook the pork. Boiling with aromatics like ginger and peppercorns effectively removes any porky odor.
Step 3
Once cooked, remove the pork from the pot and rinse it thoroughly under cold running water. This step helps to remove any impurities and ensures a cleaner taste. Rinsing in cold water also prevents the meat from clumping when you shred it later.
Step 4
After letting the pork cool slightly, shred it into bite-sized pieces, following the natural grain of the meat. Shredding by hand makes the pork extra tender and helps it absorb the sauce beautifully. You can also use chopsticks to help shred it.
Step 5
Trim the stems off the Cheongyang peppers. To help them absorb the sauce, gently pierce each pepper a few times with a fork. Be careful not to pierce them too deeply, as they might break apart during cooking.
Step 6
Now, in the pot you’ll use for braising, combine the soy sauce, mirin, water, and sugar to create the sauce base. Add the shredded pork, whole garlic cloves (halved), green onion, onion, and the Cheongyang pepper. Cover the pot and bring to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and simmer for another 12 minutes. This process allows the flavors to deeply infuse into the meat.
Step 7
As the sauce starts to reduce and thicken, add the hard-boiled eggs and the halved garlic cloves. Continue to simmer for about 3 more minutes. This will coat the eggs and garlic in the delicious braising liquid, enhancing their flavor.
Step 8
Finally, add the prepared Cheongyang peppers to the pot and simmer for just 30 seconds more until the delicious Jorim is complete! It’s important not to overcook the peppers; a short simmering time keeps them slightly crisp. After cooking, remove and discard the onion, green onion, and Cheongyang pepper used for flavoring. Now, serve and enjoy with a warm bowl of rice!
