Tender and Chewy Pork Jangjorim (Braised Pork)
How to Make Delicious Pork Jangjorim That’s Tender and Chewy Without Gamey Smells / Golden Recipe / Baek Jong Won’s Pork Jangjorim
Originally, I had pork intended for bossam, but I suddenly craved jangjorim and decided to make it.
Ingredients
- Pork (tenderloin or shank) 1kg
- Cheongyang chili peppers (quail peppers) 20-30 pcs
- Quail eggs 20-30 pcs
- Onion 1/2 pc
- Garlic cloves 15 pcs
- Green onion 1/2 stalk
- Ginger 10g
- Whole peppercorns 15 pcs
- Dried chili peppers 1 pc
- Fresh chili peppers (like Cheongyang) 1 pc
- Soy sauce 1.5 cups
- Water 1.5L
- Sugar 2 Tbsp
- Oligosaccharide (or corn syrup) 1.5 Tbsp
- Cooking wine (Mirin or Sake) 1/2 cup
Cooking Instructions
Step 1
First, prepare the pork. For jangjorim, cuts like tenderloin or shank are best. Soak the pork in cold water for at least 30 minutes to drain excess blood. This step is crucial for removing any gamey smell and ensuring a clean flavor. Once the blood is drained, cut the pork into bite-sized pieces.
Step 2
In a deep pot, add enough water to cover the pork pieces and boil for about 10 minutes. This initial boiling helps to remove impurities and the first layer of any unpleasant odors.
Step 3
After the first boil, rinse the pork under cold running water 2-3 times. This thorough rinsing removes any remaining grease, impurities, and residual gamey smells. While some recipes skip this step, doing it makes a significant difference in the final taste and clarity of the braising liquid. Be sure to rinse well!
Step 4
Prepare a clean pot and add 1.5L of fresh water. For added aroma and flavor, add the aromatics: 1/2 green onion (roughly chopped), 1/2 onion (cut into large pieces), 15 whole peppercorns, and a piece of ginger (about 10g, or thumb-sized) sliced or roughly chopped.
Step 5
Add the blanched and rinsed pork pieces to the pot with the aromatics.
Step 6
Simmer this mixture for another 10 to 15 minutes. This second simmer tenderizes the pork and infuses the broth with flavor. After simmering, remove the pork and all the aromatics. Strain the broth through a fine-mesh sieve back into the pot. A clear broth is the foundation for delicious jangjorim.
Step 7
Once the pork has cooled down slightly, shred it along the grain. Shredding by hand, rather than cutting with a knife, results in a much more tender and satisfying chewy texture. This texture enhances the savory flavor with every bite. Place the shredded pork back into the pot with the strained broth.
Step 8
To the pot with the shredded pork and broth, add 1.5 cups of soy sauce and 1/2 cup of cooking wine (like mirin or sake). The cooking wine helps to further tenderize the meat and eliminate any remaining odors.
Step 9
Add 15 whole garlic cloves, 1 dried chili pepper, and 1 fresh chili pepper (like Cheongyang) if you prefer a spicy kick. Garlic is highly recommended as it sweetens and adds depth as it cooks. The dried and fresh chilies can be adjusted or omitted based on your preference.
Step 10
Now, it’s time to add the quail peppers (꽈리고추) and pre-peeled hard-boiled quail eggs. If you like your quail peppers crisp and slightly firm, add them only during the last 2-3 minutes of cooking. I prefer them to absorb more of the sauce, so I add them earlier. Make sure the quail eggs are peeled before adding.
Step 11
Add 2 tablespoons of sugar and 1.5 tablespoons of oligosaccharide or corn syrup for sweetness. If you don’t have corn syrup, you can substitute with more sugar. Adjust the sweetness level to your liking.
Step 12
With all ingredients in the pot, bring to a simmer over medium heat and let it cook for about 10 to 15 minutes, or until the sauce has slightly reduced and thickened. Stir occasionally to prevent the pork from sticking to the bottom of the pot.
Step 13
Your delicious Pork Jangjorim is ready! While it’s tasty served warm, I personally find that it tastes even better after chilling in the refrigerator. The flavors meld and deepen, making it an excellent side dish for rice or for packing in lunch boxes. Enjoy this wonderful homemade condiment!
