Korean Soy-Braised Pork Loin Strips
Quick answer
- Total time
- 75 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Lean pork tenderloin pulls apart after boiling into long, even strands that take up a soy reduction along every fiber.
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It tastes better fully chilled than straight from the pot, since the seasoning keeps settling into the meat as it cools. Whole garlic cloves braise alongside and soften enough to eat with the pork.
Ingredients
Instructions
- 1
Soak 700 g pork loin in cold water for 20 minutes to remove blood, then cut into large 5 cm chunks.
- 2
Boil the pork with 900 ml water, 1 onion, 10 g ginger, and 2 tbsp rice wine for 20 minutes to eliminate the gamey odor.
- 3
Remove the pork and tear along the grain into thick shreds.
Strain the cooking broth through a fine strainer and set aside.
- 4
Add 7 tbsp soy sauce, 1 tbsp sugar, 10 garlic cloves, and 1/2 tsp pepper to the strained broth, bring to a boil, then add the shredded pork.
- 5
Simmer over medium-low heat for 25 minutes until the liquid reduces to less than half.
The seasoning is now deeply infused into the meat.
- 6
Cool completely before transferring to an airtight container for refrigeration.
As it cools, the seasoning penetrates deeper into the meat fibers and the flavor improves.
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