Braised Pork Tenderloin with Kohlrabi
Braised Pork Tenderloin and Kohlrabi: A Seasonal Delicacy Using Kohlrabi Instead of Radish
Kohlrabi, in its prime season now, is firmer on the outside but sweeter and more delicious than radish, making it perfect for braising or eating raw. Today, I’ve created a sweet and savory braised dish with tender pork tenderloin and kohlrabi. Kohlrabi is low in calories and high in fiber, so when enjoyed with meat, it aids digestion and provides abundant vitamins, making it a highly beneficial vegetable.
Ingredients- Pork tenderloin 300g
- Kohlrabi 1/2 piece (approx. 300g)
- Green onion 1 stalk
- Onion 1/2 piece
- Whole garlic cloves 10
- Ginger a small piece
- Korean chili pepper (Cheongyang) 3
Braising Sauce- Water 700ml
- Soy sauce for braising 10 Tbsp
- Plum extract 3 Tbsp
- Sugar 1 Tbsp
- Cooking wine (Mirin, etc.) 3 Tbsp
- Sesame oil 2 Tbsp
- Black pepper a pinch
- Water 700ml
- Soy sauce for braising 10 Tbsp
- Plum extract 3 Tbsp
- Sugar 1 Tbsp
- Cooking wine (Mirin, etc.) 3 Tbsp
- Sesame oil 2 Tbsp
- Black pepper a pinch
Cooking Instructions
Step 1
The purple hue of kohlrabi is beautiful. It’s sweeter and more delicious than radish, making it a refreshing and tasty snack when you’re craving something light.
Step 2
Prepare the ingredients: 300g pork tenderloin, 1/2 kohlrabi, 1/2 onion, 1 green onion, 10 whole garlic cloves, and 3 Korean chili peppers. Cut the kohlrabi, onion, and green onion into bite-sized pieces. Finely chop the chili peppers.
Step 3
Place the pork tenderloin in a pot and cover with enough water to submerge the meat. Add 1 tablespoon of vinegar and blanch lightly until the outside just cooks. Discard the blanching water. In a clean pot, add 700ml of water, 3 tablespoons of cooking wine, and 2-3 slices of ginger. Cover and simmer for about 10 minutes to remove any gamey odor from the pork.
Step 4
After simmering for 10 minutes, add the prepared kohlrabi to the pot. Stir in 10 tablespoons of soy sauce for braising, 3 tablespoons of plum extract, and 1 tablespoon of sugar. Cover the pot and simmer over low heat for about 15 minutes until the kohlrabi becomes tender.
Step 5
After 15 minutes, add the whole garlic cloves, green onion, and onion. Remove the lid and increase the heat to medium-high, simmering for another 10 minutes. During this time, you can also cut the pork into bite-sized pieces with scissors to help it absorb the flavors better.
Step 6
Once the braising is nearly complete, add the chopped Korean chili peppers. Finish by stirring in 2 tablespoons of sesame oil and a pinch of black pepper for a fragrant finish.
Step 7
Your sweet and savory braised pork tenderloin with kohlrabi is ready! The crisp texture of the kohlrabi combined with the tender, mild flavor of the pork makes this an absolutely perfect side dish for rice.
