5-Hour Chewy and Tender Cold Boiled Pork (Naeng-Jeyuk)
Chef Lee Sang-woo’s Special: 5-Hour Aged Cold Boiled Pork Recipe
Follow Chef Lee Sang-woo’s highly acclaimed 5-hour Cold Boiled Pork recipe featured on television! This method involves boiling for just 10 minutes, resting for 1 hour, and then chilling for 4 hours, resulting in pork that melts in your mouth with a tender, moist, and delightfully chewy texture. It’s an impressive dish that’s surprisingly simple to make at home. Its mild flavor profile pairs perfectly with zesty carrot kimchi. Elevate your next meal or special occasion with this exquisite Cold Boiled Pork!
Main Ingredients- 1kg whole pork front leg
- 3 liters water
- 1 Tbsp coarse salt
Cooking Instructions
Step 1
Take the whole pork front leg out of the refrigerator about 30 minutes before cooking to allow it to come to room temperature. Lightly pat the surface dry with paper towels and rinse it once under running water.
Step 2
Prepare a deep and spacious pot. Add 3 liters of water and 1 tablespoon of coarse salt, then bring it to a boil over high heat. Ensure there’s enough water to completely submerge the pork.
Step 3
Once the water is at a rolling boil, carefully place the whole pork front leg into the pot. Keep the heat on high and, with the lid off, boil for exactly 10 minutes. During this time, diligently skim off any impurities or foam that rise to the surface to ensure a clear broth.
Step 4
After 10 minutes of boiling, immediately turn off the heat and cover the pot tightly with the lid. Let the pork cook in the residual heat of the pot for 1 hour. This method, similar to sous vide cooking, allows the pork to gently cook in the water, making it incredibly tender.
Step 5
Carefully remove the front leg from the pot after it has cooked in the residual heat for 1 hour. Use paper towels to thoroughly pat the surface dry.
Step 6
Wrap the dried pork tightly and securely with plastic wrap, layering it several times to create a firm shape. Place the shaped pork in the refrigerator and let it chill for approximately 4 hours. This aging process allows the juices to redistribute evenly, resulting in a more moist and chewy texture.
Step 7
Remove the pork from the refrigerator after 4 hours of chilling. Pat the surface dry again with paper towels. A dry surface ensures clean and neat slicing.
Step 8
Slice the prepared cold boiled pork as thinly as possible. Use a sharp knife and be careful; thin slices are key to experiencing the pork’s delicate tenderness and satisfying chewiness.
Step 9
Thinly sliced pork looks elegant and, when chewed, reveals its savory, melt-in-your-mouth tenderness and delightful chewiness. Slicing thinly is crucial for achieving the best flavor and texture of this Cold Boiled Pork.
Step 10
The finished Cold Boiled Pork is free of any gamey odor, wonderfully mild, and boasts a moistness that dissolves beautifully in your mouth. For an enhanced experience, serve it with crisp and spicy carrot kimchi. This homemade gourmet Cold Boiled Pork is perfect for special occasions!
