Tender and Delicious Braised Pork (Jangjorim)
Homemade Savory Braised Pork Recipe
When you’re feeling weak or have a poor appetite, try making this savory braised pork (Jangjorim) – it’s a real rice enhancer! This moist and tender pork tenderloin Jangjorim is a side dish that both adults and children love. Rekindle your appetite with this savory Jangjorim, lovingly made for my eldest daughter when she was unwell!
Main Ingredients- 1 pack Pork tenderloin (approx. 300g)
- 1 Onion
- 2 Scallions
- 1 knob Ginger (approx. 10g)
- 5 whole Garlic cloves
Braising Liquid- 2 cups Soy sauce (400ml)
- 4 cups Pork broth (800ml)
- 1 Tbsp Oligosaccharide (15ml)
- 2 cups Soy sauce (400ml)
- 4 cups Pork broth (800ml)
- 1 Tbsp Oligosaccharide (15ml)
Cooking Instructions
Step 1
Divide the pork tenderloin into roughly three pieces. This helps it cook evenly and makes it easier to shred later.
Step 2
Place the cut pork tenderloin in a deep pot. Cover generously with cold water. Starting with cold water helps retain the meat’s juices, resulting in a more tender outcome.
Step 3
While the pork is boiling, prepare the aromatics to remove any gamey smell and add flavor. Peel and roughly chop the onion. Add both whole scallions. Peel and prepare a knob of ginger (about 10g), and add 5 whole garlic cloves. Add all these vegetables to the pot with the pork. Bring to a boil over high heat and simmer for about 20 minutes.
Step 4
This is the state of the pork and vegetables after simmering for 20 minutes. You can see the pork is partially cooked and the broth has absorbed the flavors of the vegetables.
Step 5
Carefully remove the cooked pork from the broth and set it aside in a separate bowl to cool slightly. Trying to shred it while it’s too hot can cause it to fall apart.
Step 6
Once cooled enough to handle, shred the braised pork tenderloin into small, bite-sized pieces, following the grain of the meat. Using wooden chopsticks can make shredding easier. Shredding the meat helps it absorb the sauce more effectively.
Step 7
Strain the broth used for cooking the pork through a fine-mesh sieve to get a clear liquid. This removes any impurities. Do not discard this broth; it will be used as part of the braising liquid for the Jangjorim.
Step 8
Now, let’s make the Jangjorim sauce. Combine the 4 cups of strained broth, 2 cups of soy sauce, and 1 tablespoon of oligosaccharide in a pot. Bring to a boil over high heat. Once it boils, reduce the heat to medium and let it simmer gently. Simmering allows the sauce to penetrate the shredded pork deeply.
Step 9
The sauce is reducing nicely. I added some leftover sliced garlic at this stage, which enhances the flavor. You can omit it if you prefer. Simmer for about another 15 minutes, or until the sauce has thickened to your liking and coats the pork beautifully. Turn off the heat once the sauce is syrupy.
