Elegant Five-Spice Braised Pork (Ohyangjangyuk): The Ultimate Recipe for Appetizing Meals
Elegant Five-Spice Braised Pork (Ohyangjangyuk): The Ultimate Recipe for Appetizing Meals
How to Make Delicious Five-Spice Braised Pork at Home
Introducing the ‘Secret to Delicious Five-Spice Braised Pork’ passed down from my late senior colleague. This dish is a delightful rice accompaniment, perfect for those times when your appetite is low. It features a wonderfully chewy texture and a rich aroma. Enjoy this carefully prepared dish with your family.
Main Ingredients for Five-Spice Braised Pork- 2kg Pork Shoulder (one large piece)
- 1 Onion (roughly chopped)
- 5 Stalks Scallions (roughly chopped)
- 15 cloves Garlic
- 2 slices Ginger (thinly sliced)
- 1 piece Cinnamon Stick (approx. 5-7cm)
- 1 Tbsp Whole Peppercorns
- 5 Tbsp Cooking Wine (e.g., Mirin)
- 1 tsp Instant Coffee (to remove pork odor)
Braising Sauce for Five-Spice Braised Pork- 150ml Soy Sauce (Jin Ganjang)
- 3 Tbsp Rice Syrup (Jocheong/Ssalyeot) (for sweetness and shine)
- 1 Tbsp Brown Sugar (for umami)
- 1 Tbsp Oligodang (for gloss and tenderness)
Scallion Salad Garnish- 1 Scallion (thinly julienned, soaked in cold water, then drained)
- 1 Tbsp Soy Sauce
- 1/2 tsp Fish Sauce (for added savory depth)
- 2 Tbsp Vinegar (for refreshing tang)
- 1/2 Tbsp Sesame Oil
Optional Seasonings for Boiling the Pork- 2 Tbsp Doenjang (Soybean Paste) (for deep flavor)
- 3 cloves Garlic
- 1 Tbsp Minced Garlic
- 20ml Sprite (for tenderizing and odor removal)
- 1/2 Onion (white part, roughly chopped)
- 150ml Soy Sauce (Jin Ganjang)
- 3 Tbsp Rice Syrup (Jocheong/Ssalyeot) (for sweetness and shine)
- 1 Tbsp Brown Sugar (for umami)
- 1 Tbsp Oligodang (for gloss and tenderness)
Scallion Salad Garnish- 1 Scallion (thinly julienned, soaked in cold water, then drained)
- 1 Tbsp Soy Sauce
- 1/2 tsp Fish Sauce (for added savory depth)
- 2 Tbsp Vinegar (for refreshing tang)
- 1/2 Tbsp Sesame Oil
Optional Seasonings for Boiling the Pork- 2 Tbsp Doenjang (Soybean Paste) (for deep flavor)
- 3 cloves Garlic
- 1 Tbsp Minced Garlic
- 20ml Sprite (for tenderizing and odor removal)
- 1/2 Onion (white part, roughly chopped)
- 2 Tbsp Doenjang (Soybean Paste) (for deep flavor)
- 3 cloves Garlic
- 1 Tbsp Minced Garlic
- 20ml Sprite (for tenderizing and odor removal)
- 1/2 Onion (white part, roughly chopped)
Cooking Instructions
Step 1
First, rinse the pork shoulder lightly under running water. Then, soak it in cold water for about 30 minutes to 1 hour to thoroughly remove any blood. Properly draining the blood is key to a clean-tasting five-spice pork.
Step 2
In a pot, place the drained pork shoulder. Add approximately 1.5 liters of water (enough to cover the pork), along with the main ingredients: chopped onion, scallions (5 stalks), whole garlic (15 cloves), ginger slices, cinnamon stick, whole peppercorns, cooking wine, and instant coffee. (If using the optional ingredients like Doenjang, garlic, minced garlic, Sprite, and onion, add them now for extra flavor.) Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium, cover the pot, and simmer for about 40 minutes until the pork is tender. Adjust the cooking time based on the thickness of the pork.
Step 3
Once the pork is cooked, carefully remove it from the pot and let it cool slightly. Strain the cooking broth and set it aside (this will be used for braising). Slice the slightly cooled pork into bite-sized pieces, about 1 to 1.5 cm thick. Return the sliced pork to the pot. Add the prepared braising sauce and 500ml of the reserved broth. Simmer over medium-low heat, turning the pork pieces every so often to ensure even flavor distribution. Braise for about 15-20 minutes until the pork is deeply flavored and slightly glossy. This will result in delicious five-spice braised pork.
