Tender Pork Tenderloin Jorim: A Rice-Stealing Side Dish
Tender Pork Tenderloin Jorim: A Rice-Stealing Side Dish
Making Savory Pork Tenderloin Jorim with Soy Sauce – Perfect for Any Meal!
Introducing the addictive pork tenderloin jorim that will keep your chopsticks busy! This special dish, made with pork tenderloin, is as tender as beef jorim but much more affordable. It’s a flavor that everyone, young and old, will love. The savory and sweet sauce deeply infused into the tender pork, combined with the mild spiciness of the chili peppers, will make you finish a bowl of rice in no time. Perfect as a sophisticated side dish or for special gatherings, try making this pork tenderloin jorim today!
Jorim Ingredients- 500g Pork Tenderloin (trimmed of fat)
- 2 Cheongyang Peppers (finely chopped)
For Boiling the Pork (Odor Removal)- 1 Leek (cut into large pieces)
- 5-8 Cloves Garlic (whole)
- 1 Tbsp Doenjang (Fermented Soybean Paste)
- Pinch of Ginger Powder (or 1/2 tsp minced fresh ginger)
- Pinch of Whole Peppercorns (approx. 1/4 tsp)
- 500ml Water
Jorim Sauce- 7 Tbsp Soy Sauce
- 3 Tbsp Mirin (or Rice Wine)
- 1 Tbsp Sugar
- 1 Tbsp Corn Syrup (or Oligosaccharide)
- 400ml Water
- 1 Leek (cut into large pieces)
- 5-8 Cloves Garlic (whole)
- 1 Tbsp Doenjang (Fermented Soybean Paste)
- Pinch of Ginger Powder (or 1/2 tsp minced fresh ginger)
- Pinch of Whole Peppercorns (approx. 1/4 tsp)
- 500ml Water
Jorim Sauce- 7 Tbsp Soy Sauce
- 3 Tbsp Mirin (or Rice Wine)
- 1 Tbsp Sugar
- 1 Tbsp Corn Syrup (or Oligosaccharide)
- 400ml Water
Cooking Instructions
Step 1
First, lightly rinse the pork tenderloin under running water and pat it dry with paper towels. If there’s any visible fat, trim it off for a cleaner taste. Cut the tenderloin into large chunks, about 3-4 cm in size. Cutting it too small can cause it to break apart during cooking, so aim for generous pieces.
Step 2
Prepare the aromatics for boiling the pork. Cut the leek into large pieces suitable for a pot. Finely chop the Cheongyang peppers (removing seeds if you prefer less heat) to add a spicy kick to the final dish.
Step 3
In a deep pot, combine the large chunks of pork tenderloin, the prepared leek, and whole garlic cloves.
Step 4
Add the ginger and garlic generously to effectively remove any gamey odors from the pork. I’m using ginger powder for convenience, but minced fresh ginger works just as well. Next, add 1 tablespoon of doenjang (fermented soybean paste) to add a traditional Korean fermented flavor; it helps eliminate porky smells and enhances umami. Add the whole peppercorns or lightly crush them before adding (approx. 20 twists with a pepper grinder).
Step 5
Pour in 500ml of water and dissolve the doenjang thoroughly. Bring to a boil over high heat, then reduce to medium heat and simmer for about 15 minutes. This process tenderizes the meat and removes unwanted odors.
Step 6
Remove the cooked pork from the pot and let it cool slightly. Trying to shred it while it’s too hot can make it fall apart. Once it’s cool enough to handle, shred the pork along the grain into bite-sized pieces, about 2-3 cm. Shredding it this way allows the sauce to penetrate better and creates a pleasant texture.
Step 7
Now, let’s make the jorim sauce. In a pot or deep pan, combine 7 tablespoons of soy sauce, 3 tablespoons of mirin, 1 tablespoon of sugar, and 1 tablespoon of corn syrup. Add 400ml of water. This blend creates a perfect balance of sweet and savory flavors.
Step 8
Once the sauce is boiling, add all the shredded pork tenderloin. Cook over high heat, stirring occasionally to ensure the sauce coats the meat evenly. Continue to simmer until the pork has absorbed the desired amount of flavor and the sauce has thickened to your liking, about 10-15 minutes. Be careful not to overcook, as it can make the meat tough.
Step 9
When the pork is well-seasoned, add the chopped Cheongyang peppers and simmer for a short while longer. Cooking the peppers for too long can make the dish overly spicy, so just let them simmer briefly to infuse their flavor. Your delicious pork tenderloin jorim is now complete! Serve it over hot rice for a delightful meal.
