Tender and Moist Pork Neck Jorim
Quick and Easy Pork Neck Jorim Using Leftover Boiled Pork – A Rice-Stealing Side Dish!
Don’t throw away leftover boiled pork neck from yesterday! You can easily transform it into a fantastic side dish. Since the pork is already tender from boiling, all you need to do is simmer it with various vegetables and seasonings for a magical, quick meal. The pork neck cut, with its rich lean meat, becomes even more flavorful when made into jorim, creating an excellent side dish that will make you devour a bowl of rice in no time. Even if it’s not a special occasion, enjoy this delicious pork neck jorim that the whole family will love. Make it right now!
Main Ingredients- Leftover boiled pork neck 560g (cut into bite-sized pieces)
- Korean green chili peppers (Ggwari-gochu) 100g (stems removed and washed)
- Mini king oyster mushrooms 400g (trim ends, cut large ones)
- Red chili peppers 3 (seeds removed, sliced diagonally)
- Cheongyang chili peppers 3 (seeds removed, sliced diagonally)
- Onion 1 (cut into large chunks)
- Minced garlic 1 Tbsp (generously)
- Broth from boiling pork 500g (or 500g water)
Sauce- Dark soy sauce 8 Tbsp
- Cooking wine (Mirin) 2 Tbsp
- Corn syrup 2 Tbsp
- Sugar 1.5 Tbsp
- Salted seasoning (Mat-so-geum) 0.5 Tbsp
- Dark soy sauce 8 Tbsp
- Cooking wine (Mirin) 2 Tbsp
- Corn syrup 2 Tbsp
- Sugar 1.5 Tbsp
- Salted seasoning (Mat-so-geum) 0.5 Tbsp
Cooking Instructions
Step 1
First, wash the Korean green chili peppers thoroughly under running water and remove the stems. Similarly, wash the Cheongyang and red chili peppers, remove the seeds, and slice them diagonally into large pieces.
Step 2
Trim the dirty ends of the mini king oyster mushrooms. If any mushrooms are too large, cut them into halves or quarters for easier eating.
Step 3
Peel and cut the onion into large chunks. The onion will add sweetness and flavor as the jorim simmers.
Step 4
Now, prepare a pot. Pour in the prepared pork broth (500g) and an additional 1.5 cups (about 300ml) of water. Add the bite-sized pork neck and a generous tablespoon of minced garlic. Bring this mixture to a rolling boil over high heat.
Step 5
Once the broth starts boiling, add the prepared mini king oyster mushrooms and let them cook together. The mushrooms will absorb the flavorful broth, making them even tastier.
Step 6
When the mushrooms are somewhat cooked, add 8 tablespoons of dark soy sauce to season.
Step 7
Next, add 2 tablespoons of cooking wine (Mirin). This will help remove any porky odor and enhance the savory flavor.
Step 8
For a touch of sweetness, add 2 tablespoons of corn syrup. You can substitute with rice syrup if preferred.
Step 9
After adding all the sauce ingredients, add the sliced Korean green chili peppers, Cheongyang chili peppers, and red chili peppers. Simmer together for about 3 minutes. The spiciness and aroma of the peppers will infuse into the jorim sauce.
Step 10
After 3 minutes, taste the sauce to check the seasoning. If it needs more saltiness, adjust with more dark soy sauce or regular salt. Once the seasoning is adjusted, reduce the heat to medium-low, cover the pot, and simmer for another 10 minutes to allow the flavors to deepen.
Step 11
After 10 minutes, add the large-chunked onion. Cook for another 2-3 minutes until the onion becomes slightly translucent and softened. The onion’s sweetness will melt into the sauce, making it even more delicious.
Step 12
Finally, just before turning off the heat, sprinkle a little black pepper for an extra aromatic touch. Your delicious pork neck jorim is now complete!
Step 13
Since we used already tender boiled pork, the resulting jorim is incredibly melt-in-your-mouth tender. The generous amount of simmering sauce ensures it stays moist throughout your meal, which is a big plus. Enjoy this flavorful jorim, where the chewy mushrooms and tender pork neck come together perfectly, for a satisfying and delicious meal!
