Spicy Pork Leg Jangjorim: Perfect Side Dish & Snack!
A Deliciously Spicy and Sweet Pork Leg Jangjorim Recipe for Any Occasion
Hello everyone! Today, I’m excited to share a special Jangjorim recipe using pork leg (satae). Moving beyond the usual soy sauce-based Jangjorim, this version incorporates sriracha sauce for a spicy kick and a deep, savory flavor. Pork leg is an economical cut, rich in protein, making it an excellent side dish. The spicy marinade perfectly complements the tender meat, creating a delightful dish that’s great for kids’ meals and as a delicious snack with drinks! Forget your traditional Jangjorim; get ready to tantalize your taste buds with this fiery pork leg Jangjorim. Enjoy a healthy and delicious day! ♡
Main Ingredients
- Pork leg (satae) 1 kg
- Soju 1/2 cup (for removing odor)
- Water 300 ml
Spicy Marinade
- Oyster sauce 2 Tbsp
- Soy sauce 3 Tbsp
- Sriracha sauce 3 Tbsp (adjust spiciness to taste)
- Sugar 3 Tbsp
- Toasted sesame seeds, a pinch (for garnish)
- Oyster sauce 2 Tbsp
- Soy sauce 3 Tbsp
- Sriracha sauce 3 Tbsp (adjust spiciness to taste)
- Sugar 3 Tbsp
- Toasted sesame seeds, a pinch (for garnish)
Cooking Instructions
Step 1
Soak the pork leg in cold water for about 30 minutes to remove excess blood. Properly draining the blood is key to eliminating any gamey odor and achieving a clean taste.
Step 2
In a pot, bring 300 ml of water and 1/2 cup of soju to a rolling boil. Boiling the soju with the water effectively helps to neutralize any pork odor.
Step 3
Once the water is boiling, add the drained pork leg whole. Ensure the meat is fully submerged in the water.
Step 4
As the pork begins to cook, gradually add the marinade ingredients in order: 2 Tbsp oyster sauce, 3 Tbsp soy sauce, 3 Tbsp sriracha sauce, and 3 Tbsp sugar. Stir well to combine and simmer over medium-low heat.
Step 5
Continue to cook until the pork is fully cooked through and the sauce has reduced to a glaze. You can test for doneness by piercing the meat with a chopstick; it should go in easily. Turn off the heat and carefully remove the pork leg to let it cool slightly.
Step 6
Once the pork leg has cooled enough to handle, slice it into bite-sized pieces, about 1-1.5 cm thick. Slicing them too thinly might cause them to break apart, so aim for a moderate thickness.
Step 7
Return the sliced pork to the pot. Pour over the reduced Jangjorim sauce. Simmer gently over low heat, allowing the sauce to penetrate the meat thoroughly. Adjust the consistency by adding a little more sauce or reducing it further as needed.
Step 8
Once the sauce has coated the meat beautifully and it’s ready to serve, sprinkle with toasted sesame seeds as a garnish. Store the finished spicy pork leg Jangjorim in an airtight container in the refrigerator; it can be enjoyed for 2-3 days. It’s delicious served over rice or used as a filling for sandwiches!
