Korean Braised Pork with Garlic Chives
Pork shoulder is braised with garlic chives in a soy sauce, gochugaru, and cooking wine seasoning. The shoulder cut stays moist and yielding after slow steaming, with its moderate fat content keeping the meat from drying out. A generous pile of garlic chives wilts over the pork, releasing a sweet, garlicky aroma. Finished with sesame oil and black pepper, this braised dish delivers a balance of savory depth and mild spice that pairs well with steamed rice.
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Instructions
- 1
Cut pork into bite-size pieces and season with 1 tbsp cooking wine and pepper for 10 minutes.
- 2
Cut garlic chives into 5 cm pieces and slice the onion.
- 3
Mix soy sauce, chili flakes, minced garlic, remaining cooking wine, and water to make the braising sauce.
- 4
Place pork and onion in a pot, add the sauce, and simmer over medium heat for 20 minutes.
- 5
When the liquid reduces by about half, add chives and braise 5-7 minutes more.
- 6
Turn off heat, drizzle sesame oil, toss lightly, and serve immediately.
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