Korean Braised Pork with Garlic Chives
Quick answer
- Total time
- 55 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Pork shoulder has fat running evenly through it, so it braises tender and pulls apart along the grain without drying out.
Read more
The garlic chives on top are only just wilted and get picked up with each bite of soy-braised pork.
Ingredients
Instructions
- 1
Cut 400 g pork shoulder into bite-size pieces.
Coat it with 1 tbsp cooking wine and 1/4 tsp black pepper, then let it stand for 10 minutes so the seasoning softens the aroma before braising.
- 2
Cut 120 g garlic chives into 5 cm lengths and slice 1/2 onion thinly.
Keep the chives separate because they go in near the end, when the pork is already tender.
- 3
In a bowl, mix 4 tbsp soy sauce, 1.5 tbsp Korean chili flakes, 1 tbsp minced garlic, the remaining 1 tbsp cooking wine, and 180 ml water. Stir until the chili flakes are evenly hydrated.
- 4
Spread the onion in the pot, place the pork on top, and pour in the braising sauce.
Bring it to a boil over medium heat, then stir once so the pork does not stick to the bottom.
- 5
Once boiling, lower the heat and cover the pot slightly ajar.
Simmer for about 20 minutes, until the pork is cooked through and the liquid has reduced by roughly half, then taste for saltiness.
- 6
Add the garlic chives on top and braise for 5-7 more minutes, just until they wilt lightly and smell fresh.
Turn off the heat, mix in 1 tbsp sesame oil gently, and serve right away.
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