Chewy Pork Shoulder Clod Braised in Soy Sauce
Tender and Chewy Pork Shoulder Clod Jangjorim
We’ve made Jangjorim, traditionally made with beef, using chewy pork shoulder clod instead. The flavor is truly exceptional, so we’re sharing it with you. This recipe offers a delightful texture and rich taste that will surely become a family favorite.
Main Ingredients- Pork shoulder clod: 2 pieces (approx. 500-600g)
- Quail eggs: approx. 60 eggs (boiled and peeled)
- Japanese chili peppers (Kwarigochu): 150g
- Garlic cloves: approx. 30 cloves
Braising Sauce- Soy sauce: 150cc (approx. 3/4 cup)
- Oligosaccharide (or corn syrup): 150cc (approx. 3/4 cup)
- Water: 300cc (approx. 1.5 cups)
- Ginger powder: 1 Tbsp (or 1 tsp minced fresh ginger)
- Salt: a pinch (for final seasoning adjustment)
- Soy sauce: 150cc (approx. 3/4 cup)
- Oligosaccharide (or corn syrup): 150cc (approx. 3/4 cup)
- Water: 300cc (approx. 1.5 cups)
- Ginger powder: 1 Tbsp (or 1 tsp minced fresh ginger)
- Salt: a pinch (for final seasoning adjustment)
Cooking Instructions
Step 1
First, rinse the pork shoulder clod pieces under cold water and pat them dry. Place the whole pieces of pork shoulder clod in a frying pan, cover with a lid, and cook over medium-low heat for about 30 minutes until tender inside. Cooking it whole helps to retain the juices, ensuring a moist and flavorful result. (Tip: If the pork shoulder clod pieces are very large, you can cut them into bite-sized cubes, about 2-3 cm, before cooking).
Step 2
While the pork is cooking, prepare the other ingredients. Boil the quail eggs until cooked through, then carefully peel them. Trim the stems off the Japanese chili peppers and wash them under running water, then drain. Peel the garlic cloves. Once the pork shoulder clod is cooked, let it cool slightly, then cut it into bite-sized pieces. Aim for pieces that are easy to eat – not too large to absorb flavor, and not too small to lose their satisfying chewiness.
Step 3
The secret to delicious Jangjorim is the braising sauce! In a wide pot or deep pan, combine the soy sauce (150cc), oligosaccharide (150cc), and water (300cc). Add the ginger powder (1 Tbsp) as well. Ginger is excellent for removing any gamey odor from the pork and adding a wonderful aroma. Do not add salt at this stage; you will adjust the seasoning at the end.
Step 4
Once the braising sauce begins to simmer, add the cooked pork shoulder clod pieces to the pot. Let it simmer for about 5 minutes, allowing the pork to absorb the flavors of the sauce. It’s important to maintain a medium-low heat so the pork infuses evenly with the sauce.
Step 5
Now, add the peeled quail eggs and whole garlic cloves to the pot. Continue to simmer for another 5 minutes. This will allow the quail eggs and garlic to soak up the savory sauce, developing a beautiful, rich brown color. Be careful not to let it boil too vigorously; keep the heat at a medium-low setting to prevent burning.
Step 6
Finally, add the Japanese chili peppers to the pot and simmer for about 5 more minutes. The peppers can become mushy if overcooked, so it’s best to cook them just until they are tender-crisp. Their slight heat and crisp texture will add another delightful dimension to the Jangjorim. At this point, taste the sauce and add a tiny pinch of salt if needed to achieve your desired seasoning.
Step 7
There you have it! Your delicious and chewy pork shoulder clod Jangjorim is ready. It’s wonderful served over hot rice, or makes a fantastic addition to lunchboxes. Arrange it attractively in a serving dish for a meal that the whole family will enjoy. Bon appétit! ^^
