Chef Jeong Ho-young’s Tender Cold Pork
Simple Cold Pork Recipe using Pork Shoulder or Hind Leg! Learn how to make tender, juicy cold pork with a flavorful sauce, eliminating any gamey smell.
Hello everyone! This is Superpower. Today, I tried Chef Jeong Ho-young’s highly praised cold pork recipe. It’s a special dish you can easily make at home with just pork shoulder or hind leg. My curiosity about the simple preparation and delicious taste led me to try it, and the result was incredibly satisfying! The texture of the pork is chewy yet tender, perfectly complemented by the sweet, sour, and spicy special sauce. If you love pork, give this recipe a try for a delightful treat. Let’s get started!
Boiling the Pork
- Salt 0.5 Tbsp
- Mirin (rice wine) 1 Tbsp
- Pork (shoulder or hind leg) adequate amount
- Water adequate amount (enough to fully submerge the pork)
Special Sauce
- Scallion (white part recommended) approx. 1/2 stalk (green part can be used if white is unavailable)
- Cheongyang chili pepper 1
- Minced garlic 2 cloves
- Sugar 0.5 Tbsp
- Gochugaru (Korean chili flakes) 0.5 Tbsp
- Vinegar 0.5 Tbsp
- Sesame oil 0.5 Tbsp
- Soup soy sauce 2 Tbsp
- Sesame seeds for garnish
- Scallion (white part recommended) approx. 1/2 stalk (green part can be used if white is unavailable)
- Cheongyang chili pepper 1
- Minced garlic 2 cloves
- Sugar 0.5 Tbsp
- Gochugaru (Korean chili flakes) 0.5 Tbsp
- Vinegar 0.5 Tbsp
- Sesame oil 0.5 Tbsp
- Soup soy sauce 2 Tbsp
- Sesame seeds for garnish
Cooking Instructions
Step 1
In a pot, add enough water to cover the pork. Then, add 0.5 Tbsp of salt, the pork, and 1 Tbsp of mirin. Bring to a boil over high heat.
Step 2
Once the water starts boiling vigorously, reduce the heat to medium and set a timer for 10 minutes. This step is crucial for effectively removing any gamey odor from the pork.
Step 3
Skim off any impurities or foam that rise to the surface while boiling. This is an important step for achieving a clear broth.
Step 4
While the pork is cooking, let’s prepare the delicious sauce. Finely chop the scallion and the Cheongyang chili pepper (remove seeds if you prefer less spice). Mince the garlic.
Step 5
In a small bowl, combine the prepared scallion, chili pepper, and minced garlic. Add 0.5 Tbsp sugar, 0.5 Tbsp gochugaru, a pinch of sesame seeds, 0.5 Tbsp vinegar, 0.5 Tbsp sesame oil, and 2 Tbsp soup soy sauce. Mix everything well to create the special sauce.
Step 6
After boiling for 10 minutes, turn off the heat and cover the pot with a lid. Let the pork rest inside for about 1 hour. This resting period allows the pork to become even more moist and tender.
Step 7
Once the resting time is up, remove the cooked pork from the pot. Press it gently with paper towels to remove as much moisture as possible. Removing excess moisture prevents the pork from falling apart when sliced. Wrap the dried pork tightly in plastic wrap and refrigerate for about 4 hours. Chilling the pork thoroughly is essential!
Step 8
After chilling, take the firm pork out of the refrigerator and slice it as thinly as possible. Prepare the pre-made sweet, sour, spicy, and savory special sauce to serve alongside.
Step 9
Your delicious cold pork is ready! Dip the thinly sliced pork into the sauce for an incredibly tasty experience. Enjoy this special homemade dish!
