braised pork with soy sauce
Make good pork jangjorim with rice and lunch box side dishes.
6 serving
Within 120 minutes
싱글테이블
Ingredients
  • Pork tenderloin
    600g
  • Eggs
    7ea
  • bay leaf
    little
  • leek
    1piece
  • onion
    1/2ea
  • Garlic
    5piece
  • Water
    3cup
  • Soy sauce
    1/3cup
  • Sugar
    2spoon
  • a beautiful forest
    2spoon
Cooking Steps
STEP 1/6
To remove the blood from the pork, soak it in water for about 30 minutes.
STEP 2/6
Pre-boil the eggs while draining the blood.
When you boil an egg, add 1 spoon of vinegar and 1 spoon of salt to make it easier to peel.
STEP 3/6
Boil the blood-red pork in water with green onions, onions, bay leaves, and garlic.
You have to boil it without covering it to remove the smell of pork.
Turn the heat down to low when it is bubbling over high heat.
STEP 4/6
Remove eggshells cooled in cold water while meat is boiling.
STEP 5/6
Tear pork into small pieces.
STEP 6/6
Add all the prepared ingredients to the sauce and boil it down for about 15 minutes.
If you want a spicy taste, add a little garlic and cheongyang red pepper and boil it down together.
If you make a stew with boiled pork water, you can taste the rich taste of pork. I didn't use boiled pork because it was a side dish for lunch boxes. NG for lunch box side dishes during lunch time when the weather is cold and oily.
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