Spicy and Sweet Braised Pork Hock
Spicy and Sweet Braised Pork Hock
[My Favorite Side Dish] Spicy and Sweet Braised Pork Hock Recipe
Today, we’re making a delicious spicy and sweet braised pork hock! You can enjoy two distinct flavors in one dish. Pork hock is lean with less fat, making it a great option for those mindful of their diet. It’s a perfect side dish for rice or a wonderful accompaniment to drinks!
Main Ingredients- Pork hock (hind leg) about 300g
- 1/2 onion
- 1/2 carrot
- 2 Cheongyang peppers (can adjust spice level)
- 3-4 cloves garlic
- 1/2 cup soju (for removing gamey odor)
Spicy and Sweet Sauce Ingredients- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili powder) (adjust to taste)
- 3 Tbsp soy sauce
- 2-3 cloves minced garlic
- 2 Tbsp maesilcheong (Korean plum extract)
- 2 shakes black pepper
- 1 Tbsp sugar (can omit if using pear juice)
- 1/2 cup (approx. 100ml) blended pear juice
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili powder) (adjust to taste)
- 3 Tbsp soy sauce
- 2-3 cloves minced garlic
- 2 Tbsp maesilcheong (Korean plum extract)
- 2 shakes black pepper
- 1 Tbsp sugar (can omit if using pear juice)
- 1/2 cup (approx. 100ml) blended pear juice
Cooking Instructions
Step 1
First, it’s crucial to remove any gamey odor and blood from the pork. Prepare about 300g of pork hock. Place the pork in a bowl and add 1/2 cup of soju, enough to cover the meat. Let it soak for about 5 to 15 minutes. This step will make the meat much more tender and eliminate any unpleasant smell.
Step 2
Next, let’s prepare the vegetables. Cut half a carrot into bite-sized pieces (about 2cm thick) and slightly trim the edges for a nicer presentation. Cut half an onion into four equal wedges (cross-shaped). Prepare 3-4 whole garlic cloves. These vegetables will add flavor as they simmer with the pork.
Step 3
Now, let’s make the delicious spicy and sweet sauce! Start by adding 2 tablespoons of gochujang. Gochujang is the key ingredient for the spicy and savory flavor of the braised pork.
Step 4
Add 2 tablespoons of gochugaru (Korean chili powder). The amount of chili powder is important for adjusting the spiciness, so if you don’t handle spicy food well, reduce the amount. If you prefer it spicier, feel free to increase it.
Step 5
Add 3 tablespoons of soy sauce. Soy sauce balances the overall seasoning and adds depth of flavor.
Step 6
Add minced garlic, about the amount from 2-3 cloves (approximately 1 tablespoon). Minced garlic is effective in removing gamey odors and enhancing the overall aroma.
Step 7
Add 2 tablespoons of maesilcheong (Korean plum extract). Maesilcheong not only adds sweetness but also helps tenderize the meat and boosts its savory notes.
Step 8
Add two shakes of black pepper. Black pepper is effective in neutralizing gamey smells and adding a nice aroma to the meat.
Step 9
Add 1 tablespoon of sugar to adjust the sweetness. If you plan to use 1/2 cup of blended pear juice, you can reduce the amount of sugar or omit it entirely. The pear juice itself has sweetness and will help achieve a delicious balance.
Step 10
Now, combine the pre-soaked pork, prepared vegetables, and the sauce ingredients in a bowl. Mix everything thoroughly so the marinade coats the meat evenly. Cover the bowl with plastic wrap or place it in an airtight container and let it marinate in the refrigerator for about a day. Zzz… Patience for delicious aging!
Step 11
Transfer the marinated pork to a pot or a deep pan and simmer over medium-low heat. If you find the gochugaru not spicy enough, you can add 2 roughly chopped Cheongyang peppers at this stage for an extra kick. If you enjoy spicy food, simply simmering it will result in a perfectly spicy and tasty dish! Cook until the sauce is reduced and the pork is tender. Turn off the heat when you reach your desired sauce consistency. This dish is absolutely delicious served over warm rice!
