Korean Pressed Boiled Pork Slices
Quick answer
- Active time
- 90 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Served cold and thinly sliced, pyeonyuk has a firmer, cleaner bite than warm boiled pork.
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Pork shank simmers with ginger, garlic, and whole peppercorns to take away any gamey smell, then gets rolled tightly in plastic wrap while still warm and chilled for at least 2 hours so it holds a neat shape. Slices are dipped in salted fermented shrimp, a classic starter for holiday tables and guests.
Ingredients
Instructions
- 1
Rinse 900 g pork shank under cold water, rubbing the surface well.
Blanch it in boiling water for 3 minutes, then remove it when foam and blood rise and rinse again to keep the broth clean.
- 2
Put 1800 ml water, 1 tablespoon salt, 6 garlic cloves, 12 g ginger, green onion, onion, and peppercorns in a pot.
Bring it to a strong boil until the aromatics smell clear and the salt dissolves.
- 3
Add the blanched pork shank once the seasoned water is boiling.
Keep the heat high until it returns to a boil, then skim off any foam that rises so the cooking liquid stays clear.
- 4
Lower to medium heat once it boils steadily and simmer for 55 minutes.
Keep the liquid gently bubbling rather than rapidly reducing, and check that a chopstick slides deeply into the meat without resistance.
- 5
Lift out the pork and let surface steam escape for about 5 minutes while it is still warm.
Wrap it very tightly in plastic wrap, tightening both ends, because a loose wrap lets the shape spread as it cools.
- 6
Refrigerate the wrapped pork for at least 2 hours before slicing.
Cut it thinly just before serving, and if the slices crumble, chill it longer; serve cold with salted shrimp or anchovy paste.
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