Braised Pork in Soy Sauce
Developed by: Annie Namba
Ingredients
Pork Marinade
- 300g pork shoulder (돼지고기 목심 - 보쌈용), cut into bite size pieces
- 1 tablespoon soju
- 1/2 teaspoon powdered ginger
- salt and pepper to taste
- 100g mung bean sprouts
- 100g green summer peppers (꽈리고추), remove stems and poke holes with a fork
- 3 eggs, hard-boiled and peeled
- 4 cloves garlic, sliced cross-wise
- 3 inches leek (대파), thinly sliced
- 1 tablespoon vegetable oil
Sauce Mixture
- 3 tablespoons soy sauce
- 1/4 cup water
- 1 teaspoon honey
- 1 tablespoon mirin
- 1 tablespoon soju
- 1 inch ginger, sliced in three pieces
- pepper to taste
Directions
- In a small bowl, marinate pork in 1 tablespoon soju, powdered ginger, salt and pepper, about 30 minutes.
- In a wok or shallow pot, heat vegetable oil then brown the marinated pork. Making sure not to crowd the wok, take care of each side to make sure they are browned evenly. Set it aside.
- Wipe the wok and heat up little bit of oil to stir fry garlic and leeks. When the garlic turns brown, about 2 minutes, pour the sauce mixture into the pan and bring to a boil.
- Add pork and peeled hard-boiled eggs to the wok and simmer on low with the lid on for about 40 minutes to 1 hour. Stir and toss the content of the wok couple of times to evenly coat the eggs with sauce.
- Add green peppers and simmer for 5 minutes with lid covered.
- Mix in mung bean sprouts and let it simmer under covered pan for about additional 3 minutes. Serve with hot rice on the side.