Pork Jeon: A Savory and Delicate Delicacy
Pork Jeon: A Savory and Delicate Delicacy
# How to Make Delicious Pork Jeon
While Jeon is typically made with beef, this Pork Loin Jeon offers a wonderfully savory and delicate flavor profile. Thin slices of pork loin are coated in glutinous rice flour, then dipped in egg batter and pan-fried until golden brown. The result is a crispy exterior with a tender, juicy interior – a truly special treat. It’s perfect for entertaining guests or for a special meal.
Main Ingredients- 1.2 kg Pork Loin
- 7 Eggs
- 1 bunch Chives (approx. 30g)
Cooking Instructions
Step 1
Start by preparing your fresh pork loin. This is a crucial ingredient that will determine the flavor and texture of your Jeon.
Step 2
Carefully slice the thick pork loin in half lengthwise. Be mindful not to cut too thin at this stage, as it might fall apart during cooking.
Step 3
Using a sharp knife, thinly slice the halved pork loin as if you were making a thin cutlet or ‘po’. Aim for the thinnest slices possible to achieve a tender texture. Using a boning knife or a sharp chef’s knife will make this process easier.
Step 4
Prepare 7 eggs in a bowl.
Step 5
Whisk the eggs thoroughly using a whisk or chopsticks until well combined. Ensure there are no streaks of white or yolk remaining; a smooth, uniform consistency is key.
Step 6
Finely chop the chives, which have been washed and thoroughly dried, and add them to the egg mixture. The aromatic chives will help cut through any richness and add a delightful flavor to the Jeon.
Step 7
In small bowls, prepare the salt, black pepper, and lemon juice. These will be used for seasoning the meat and removing any potential gamey odors.
Step 8
Brush the thinly sliced pork with lemon juice on both sides. Lemon juice helps to tenderize the meat and eliminate any unwanted porky smell.
Step 9
Season the pork with salt and pepper. Season lightly, aiming to enhance the natural flavors of the pork rather than overpowering them.
Step 10
Coat both sides of the seasoned pork slices evenly with glutinous rice flour. This flour creates a wonderfully crispy texture and helps the egg batter adhere better. Avoid applying too thick a layer, as it can make the Jeon taste pasty.
Step 11
Dip the floured pork slices into the egg mixture, ensuring both sides are well-coated. Gently press down to help the batter adhere. You can lightly shake off any excess flour if it seems too thick.
Step 12
Make sure the egg batter evenly coats the entire surface of the pork. Let any excess drip off slightly so it doesn’t pool excessively.
Step 13
Heat a generous amount of cooking oil in a frying pan over medium-low heat. It’s important to control the oil temperature; if it’s too hot, the Jeon will burn before it cooks through.
Step 14
Carefully place the egg-coated pork slices into the preheated pan. Cook over medium-low heat, flipping to brown both sides evenly. The key is to cook slowly over gentle heat to prevent burning.
Step 15
Adjust the amount of oil as needed and flip the Jeon frequently to ensure even cooking and a beautiful golden-brown color. Continue cooking until the pork is fully cooked through.
Step 16
Once perfectly golden brown, transfer the cooked Jeon to a plate lined with paper towels to absorb excess oil. Serve warm for the best experience. Your delicious Pork Jeon is now complete!
