Tender and Chewy Braised Pork Leg: A Rice-Stealing Side Dish Recipe
Tender and Chewy Braised Pork Leg: A Rice-Stealing Side Dish Recipe
Guaranteed Rice Thief! The Golden Recipe for Braised Pork Leg
Pork leg braised soy sauce is just as delicious as beef, making it a fantastic side dish to enjoy year-round. Keep it stocked in your fridge for quick and satisfying meals. When you shred the pork leg along the grain and braise it with care, it brings out a deep, homemade flavor that makes it even more delightful. This chewy, sweet, and savory braised dish is perfect for kids during school breaks or for solo meals, creating enjoyable dining moments with your family!
Main Ingredients- Pork leg (Pork Shank) 600g
- Green onion 1 stalk
- Minced garlic 1 Tbsp (or 10 cloves whole garlic)
- Ginger 1 thumb-sized piece (sliced)
- Sugar 1 Tbsp
- Mirin (Rice Wine) 2 Tbsp
Braising Sauce- Pork simmering broth 500ml (or water)
- Soy sauce 3 Tbsp
- Fish sauce 1 Tbsp
- Sugar 1 Tbsp
- Cheongyang chili peppers 2-3
- Carrot, a little (for garnish or flavor enhancement)
- Pork simmering broth 500ml (or water)
- Soy sauce 3 Tbsp
- Fish sauce 1 Tbsp
- Sugar 1 Tbsp
- Cheongyang chili peppers 2-3
- Carrot, a little (for garnish or flavor enhancement)
Cooking Instructions
Step 1
Soak the pork leg in cold water for 20 to 30 minutes to remove any blood. Removing the blood is crucial for a clean-tasting braised dish without any gamey odor.
Step 2
Place the drained pork leg in a pot and cover generously with water (or simmering broth). Add 1 stalk of green onion, 10 whole garlic cloves, 2 Tbsp of mirin, and 1 Tbsp of sugar. Bring to a boil over high heat.
Step 3
Once boiling, reduce the heat to medium-low and simmer the pork for 30 minutes. Skim off any foam that rises to the surface.
Step 4
When the meat is partially cooked, use scissors to cut it into halves or thirds. This helps to shorten the cooking time and allows the sauce to penetrate better. Continue to simmer for another 15-20 minutes after cutting.
Step 5
Once the meat is fully cooked, remove it from the heat and let it cool slightly. It’s important to let it cool down a bit before shredding, as it can fall apart if handled while too hot.
Step 6
Strain the simmering broth, reserving the clear liquid for the braising sauce. Set aside the boiled green onion and garlic. (The broth will be used as the base for the braising sauce.)
Step 7
Wearing disposable gloves, shred the cooled pork leg along the grain. Shredding it this way preserves its chewy texture, making it even more delicious.
Step 8
Prick the Cheongyang chili peppers several times with a fork. This allows the spicy flavor to infuse without the seeds scattering into the braising liquid, resulting in a cleaner taste.
Step 9
Pour the reserved clear broth (500ml) into a pot and heat over medium heat.
Step 10
Once the broth is warm, add 3 Tbsp of soy sauce and 1 Tbsp of fish sauce to season.
Step 11
Add 1 Tbsp of sugar for sweetness. Adjust the amount of sugar to your preference.
Step 12
Add 2-3 Cheongyang chili peppers to add a hint of spiciness.
Step 13
Add the shredded pork leg and any leftover carrot pieces. Braise over medium-low heat until the sauce thickens and becomes syrupy. Stir occasionally to ensure the sauce coats the meat evenly.
Step 14
Tip: The carrots were added for garnish or to enhance flavor, and the Cheongyang chili peppers were used to add a refreshing kick rather than intense heat. Using Korean green peppers (kwari gochu) is also traditional, but Cheongyang chili peppers offer a pleasant spicy note. The carrots were also used as a ‘fridge clean-out’ item.
Step 15
The finished braised pork leg is a delightful side dish loved by both children and adults. It boasts a perfectly balanced sweet and savory flavor with a wonderfully chewy texture, making it a ‘rice thief’ that you’ll never get tired of, no matter the season.
Step 16
Even in hot weather, these dishes make rice incredibly appealing! With banchan like summer kimchi, green peppers, perilla leaf braise, and today’s braised pork leg, it feels like I could easily eat two bowls of rice. I should savor it slowly, bite by bite. I hope this has been helpful for your menu planning! Have a happy and joyful time today!
