Chewy & Bouncy! The Ultimate Pork Shank Jangjorim Recipe
Irresistibly Chewy Pork Shank Jangjorim: The Perfect Basic Side Dish!
While tenderloin jangjorim is delicious, pork shank jangjorim, with its unique, satisfying chewiness, is truly captivating. Jangjorim is a universally loved side dish! Though it takes a little time, the ingredients are super simple, making it an easy side dish and a recommended choice for lunchboxes. 🙂
This recipe highlights the characteristic chewy texture of pork shank, making it a rice-stealing side dish. By thoroughly removing the blood, you can enjoy a tender and clean-tasting dish. Adding *jocheong* (rice syrup) provides a subtle sweetness and glossy finish, ensuring your whole family will be delighted once you make it.
Main Ingredients- 700g Pork Shank (whole piece)
- 10 cloves Garlic
- 30ml Rice Wine or Soju (to remove gamey smell)
Braising Sauce- 200ml Water
- 4 Tbsp Soy Sauce
- 1.5 Tbsp Rice Syrup (or corn syrup, sugar)
- 200ml Water
- 4 Tbsp Soy Sauce
- 1.5 Tbsp Rice Syrup (or corn syrup, sugar)
Cooking Instructions
Step 1
First, thoroughly rinse the pork shank piece under running water. Lightly pat it dry with paper towels, then cut it into manageable pieces, about 2-3cm thick. Place the cut pork into a bowl, cover with cold water, and soak for 20-30 minutes to remove any remaining blood. (Removing blood is crucial for a clean taste without any gamey odors.)
Step 2
Place the blood-removed pork into a pot and add enough water to cover the meat generously. For odor control, add 30ml of rice wine or soju. Bring it to a boil over medium-high heat, then reduce the heat to medium-low, cover the pot, and simmer for 30-35 minutes until the meat is tender. It’s important to cook the meat long enough for it to become tender.
Step 3
Remove the cooked pork from the pot and let it cool slightly. If you shred it while it’s too hot, it might not hold its shape well. Let it cool down to a temperature you can comfortably handle. Now, shred the pork along the grain into bite-sized pieces. As you work, prepare a bowl of cold water nearby; it’s handy for rinsing off any sticky residue from your hands.
Step 4
Wash the 10 whole garlic cloves and trim off their ends. Cut each clove in half. Add the shredded pork and the halved garlic cloves to a pot. Mix the braising sauce ingredients: 200ml water, 4 Tbsp soy sauce, and 1.5 Tbsp rice syrup, then pour this mixture over the pork. Bring to a simmer over medium-low heat and let it braise uncovered for about 10 minutes, allowing the sauce to penetrate the meat. The key here is to let the sauce gently infuse into the pork.
Step 5
While braising, gently stir the pork occasionally with chopsticks or a spatula to ensure the sauce coats it evenly. Once the sauce has reduced slightly and the pork looks glossy, taste it and adjust seasoning if needed. When all the flavors have melded beautifully, turn off the heat and your jangjorim is ready! It’s delicious served warm, but it becomes even chewier and more flavorful if you let it cool completely and store it in the refrigerator.
