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Boiled pork (possum) ｜ Koh Kentetsu Kitchen [Cooking researcher Koh Kentetsu official channel]'s recipe transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Pork rose block : 400g
Favorite leaf vegetables (sunny lettuce, perilla, perilla) : Appropriate amount
Chinese cabbage kimchi : Appropriate amount
Salt (for rubbing into meat) : Appropriate amount
(A) Sake : 1/2 cup
(A) Blue part of green onion : 1 bottle
(A) Garlic : 2 pieces
(A) Ginger skin : 1 piece
(A) Salt (for boiled juice) : 1 tsp
(B) Miso : 1 tablespoon
(B) Chopped green onions : 1 tablespoon
(B) Gochujang : 1 tsp
(B) White sesame seeds : 1 tsp
(B) Sugar : 1 tsp
(B) Vinegar : 1 tsp
(B) Sesame oil : 1 tsp

Time required

40minutes

Procedure

1) Preparation of materials 01:38
Make holes evenly in the pork with a double-sided fork, sprinkle with salt, knead well and leave for a while to let it blend in.
2) boil 02:23
Put the pork in a pan, pour all of (A) and enough water to soak the ingredients, and boil over high heat.
When the lye appears, remove it, reduce the heat to low and boil for another 25 minutes.
3) Make sauce 04:17
Put all (B) in a container and mix well.
4) Finish 05:50
When the pork is boiled, take it out with the covered paper and remove the heat.
Cut the chilled pork into pieces that are easy to eat and serve in a bowl.
Completed with sauce, leafy vegetables, and kimchi made in step 3.

Point

・ A recipe that makes it easy to make delicious Korean side dish possum at home.
・ You can enjoy a more authentic taste by wrapping boiled pork around your favorite leafy vegetables and eating it with condiment miso sauce Samjan.
・ Meat and vegetables are delicious and well-balanced, making them ideal as snacks.
・ Rather than adding the ingredients after boiling and boiling, all the ingredients are boiled together from the cold stage and boiled to make the pork moist and soft.
・ When the pork is cooked, cover it with paper and boil it so that the surface does not dry out.
・ When you take out the pork from the pan, you can take it out together with the covered paper and leave it for a while to remove the rough heat to confine the taste.