Tender Braised Pork Shank (Jangjorim)
Tender Braised Pork Shank (Jangjorim)
Melt-in-Your-Mouth Braised Pork Shank: The Ultimate Jangjorim Recipe
Transform your frozen pork shank into a wonderfully tender and deeply flavorful Jangjorim! This recipe involves slow-braising to remove any gaminess and ensure the pork is incredibly soft and juicy. Perfect as a side dish for rice or a hearty lunchbox addition.
Main Ingredients- Pork shank 500g
- Scallions 2 stalks
- Onion 1.5 medium
- Bay leaves 2 leaves
- Whole garlic cloves 10
- Sesame seeds, a pinch (for garnish)
Braising Sauce- Water 500ml
- Soy sauce 100ml (adjust to taste)
- Sugar 50ml (adjust sweetness)
- Oligosaccharide 50ml (for shine and sweetness)
- Water 500ml
- Soy sauce 100ml (adjust to taste)
- Sugar 50ml (adjust sweetness)
- Oligosaccharide 50ml (for shine and sweetness)
Cooking Instructions
Step 1
First, thaw the frozen pork shank under cold running water until fully defrosted. Pat the defrosted meat dry with paper towels to remove any excess blood. Place the pork in a pot of cold water and boil for about 1 hour to tenderize and remove any gamey odors. This initial braising is key to achieving a clean flavor.
Step 2
After the first hour of boiling, remove the pork from the pot and skim off any scum that has formed. Discard the old water. Add fresh water to the pot, return the pork, and bring to a rolling boil. Once boiling, add 1 stalk of scallion, 1 whole onion (you can wash and use it with the skin on for extra flavor), and 2 bay leaves. Continue to simmer for another 30 minutes. This step infuses the pork with aromatic notes.
Step 3
Carefully remove the cooked pork shank from the pot and let it cool slightly. It’s best to slice it while it’s still warm, as it will be easier to handle and cut cleanly.
Step 4
Now, let’s prepare the delicious braising sauce. In a clean pan, combine 500ml of water, 100ml of soy sauce, 50ml of sugar, and 50ml of oligosaccharide. Bring the mixture to a boil over medium heat, then reduce to low heat and let it simmer gently.
Step 5
Slice the slightly cooled pork shank into bite-sized pieces. Aim for pieces about 1 to 1.5 cm thick; this size allows the sauce to penetrate well without the meat falling apart.
Step 6
Prepare the vegetables for braising. Cut the remaining half onion into 12 wedges. Cut the remaining stalk of scallion into pieces roughly the same length as the onion wedges. Peel the 10 whole garlic cloves.
Step 7
Gently place the sliced pork shank into the simmering braising sauce. Allow it to cook in the sauce, letting the meat absorb the flavors and the sauce to thicken slightly.
Step 8
As the pork cooks, the sauce will reduce by about half. At this stage, add the whole garlic cloves to the pan. Continue to simmer, allowing the garlic to soften and impart its sweet flavor to the sauce.
Step 9
Once the sauce has reduced by half again, add the cut onion wedges and scallion pieces. Let everything simmer together, allowing the vegetables to soften and release their sweetness into the sauce. Stir occasionally to prevent sticking.
Step 10
Continue to simmer until the sauce has reduced to your desired consistency, leaving a rich, glossy glaze on the pork and vegetables. Keep an eye on the saltiness and sweetness, adjusting if necessary.
Step 11
Transfer the finished Jangjorim to a serving dish. Sprinkle generously with sesame seeds for a final touch of flavor and visual appeal. Enjoy this delicious, tender braised pork shank with a bowl of warm rice!
