Earthenware Pot Boiled Pork: Kim Mak-up’s Special Recipe
Enjoy Kim Mak-up’s Boiled Pork Simply and Deliciously in an Earthenware Pot
Today, I’m sharing the beloved ‘Kim Mak-up’s Boiled Pork’ recipe! Did you know that using an earthenware pot instead of a regular pot can result in a deeper, richer flavor? This recipe makes it incredibly simple to create a professional-looking, delicious boiled pork dish right in your own kitchen. Experience the amazing taste that comes from this single earthenware pot creation.
Main Ingredients
- Pork Belly or Shoulder (for boiling) 400g
- Green Onion 1 stalk
- Onion 1
- Garlic cloves 10
- Ginger (sliced) 30g
- Whole Peppercorns 15
- Bay Leaves 2
- Perilla Leaves 3
- Lettuce 1 leaf
- Sesame Seeds (for garnish) a little
- Water 1 cup (200ml)
Seasoning & Broth
- Cooking Wine (Mirin or Cheongju) 1 cup (200ml)
- Soy Sauce 2 Tbsp
- Sesame Oil 1 Tbsp
- Cooking Wine (Mirin or Cheongju) 1 cup (200ml)
- Soy Sauce 2 Tbsp
- Sesame Oil 1 Tbsp
Cooking Instructions
Step 1
First, lightly rinse the 400g of pork for boiling under cold water to remove any blood. Then, cut it into large, bite-sized pieces (about 3-4cm thick). Be careful not to cut it too small, as it might fall apart during cooking.
Step 2
In a bowl, combine the cut pork with 1 cup of cooking wine, 2 Tbsp of soy sauce, and 1 Tbsp of sesame oil. Gently mix them together with your hands. Marinating for about 10 minutes will make the meat even more tender.
Step 3
Wash the green onion and cut it into large, diagonal pieces about 5cm long. Peel the onion and cut it into thick slices. This way, the vegetables will release plenty of aroma and flavor when layered at the bottom of the pot.
Step 4
Now, arrange the sliced green onion and onion at the bottom of the earthenware pot. Place the marinated pork on top. Add the sliced ginger, 2 bay leaves, 10 garlic cloves, and 15 whole peppercorns. Finally, pour in the reserved marinade and 1 cup of water, ensuring the ingredients are about half-submerged.
Step 5
Cover the earthenware pot tightly with its lid. Bring it to a boil over medium-high heat, then reduce to medium heat and simmer for about 40 minutes. Keeping the lid on is crucial to retain moisture and ensure tender results. If the liquid reduces too much, add a little hot water.
Step 6
After 40 minutes, check for doneness by piercing the pork with a chopstick; it should slide in easily. Remove the boiled pork and slice it into serving portions. Arrange the sliced pork on a plate, garnish with finely chopped perilla leaves, and sprinkle with sesame seeds. Your delicious earthenware pot boiled pork is ready! Enjoy it with saeujeot (salted shrimp) or ssamjang (dipping sauce) to your liking.
