Tender and Juicy Pork Jowl Rice Bowl (Hangjeongsal Deopbap)
Mastering Pork Jowl: A Deliciously Simple Pork Jowl Rice Bowl Recipe
Experience unparalleled tenderness! This pork jowl rice bowl is steamed first and then pan-fried, ensuring an incredibly soft and succulent texture. It’s a delightful way to enjoy this rich cut of pork.
Main Ingredients- 300g Pork Jowl (Hangjeongsal)
- 2 bowls Cooked Rice
- 1/2 Onion
- 1 Green Chili Pepper (optional, for a touch of spice)
- 3 cloves Garlic
- 1 Tbsp Sesame Oil
- 2 Tbsp Soy Sauce
- 1 Tbsp Oligodang (Korean corn syrup) or Maltose
- 1 Tbsp Cooking Oil
- 1 Tbsp Chili Oil
- Pinch of Black Sesame Seeds (for garnish)
- Chives (optional, to taste)
- Pinch of Salt
- Pinch of Black Pepper
Pork Jowl Marinade- 1 piece Ginger (thumb-sized)
- 1 Tbsp Rice Wine (Cheongju) or Mirin
- Pinch of Salt
- Pinch of Black Pepper
- 1 piece Ginger (thumb-sized)
- 1 Tbsp Rice Wine (Cheongju) or Mirin
- Pinch of Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
Begin by preparing the marinade for the pork jowl. In a bowl, combine the 300g of pork jowl with 1 Tbsp of rice wine, a pinch of salt, and a pinch of black pepper. Mix well and let it marinate for about 10 minutes. This step is crucial for tenderizing the meat and removing any gamey odors.
Step 2
Next, prepare the ginger for steaming. Slice or mince the thumb-sized piece of ginger and place it on top of the marinated pork jowl. Prepare your steamer by bringing water to a boil. Once boiling, carefully place the pork jowl and ginger into the steamer. Cover and steam over medium heat for about 15-20 minutes. The pork is cooked through when a skewer inserted into the thickest part comes out with clear juices. Steaming removes excess fat and ensures the jowl remains exceptionally moist and tender.
Step 3
While the pork jowl is steaming, let’s prepare the caramelized onions. Thinly slice 1/2 onion. Heat 1 Tbsp of cooking oil in a pan over medium heat. Add the sliced onions and sauté until they begin to soften. Then, add 1 Tbsp of soy sauce, 1/2 Tbsp of sesame oil, a pinch of salt, and a pinch of black pepper. Cook, stirring occasionally, until the onions are nicely browned and slightly caramelized. Be careful not to overcook them to prevent bitterness.
Step 4
Once the pork jowl is steamed, let it cool slightly before slicing it into bite-sized pieces, about 1.5 cm thick. Heat 1 Tbsp of cooking oil in a clean pan over medium heat. Add the sliced pork jowl and stir-fry until it’s lightly browned. Now, add the 3 cloves of thinly sliced garlic, 1 Tbsp of soy sauce, and 1 Tbsp of oligodang (or maltose). Continue to stir-fry until the pork jowl is coated in a glossy, savory sauce and is cooked through. Watch carefully to prevent burning.
Step 5
Now, it’s time to combine the cooked pork jowl with the other delicious ingredients. Add the caramelized onions you prepared earlier, the thinly sliced green chili pepper (or chili pepper for heat), and the chopped chives (if using) to the pan with the pork jowl. Drizzle in 1 Tbsp of chili oil and gently toss everything together until well combined. The chili oil adds a wonderful aroma and a hint of spiciness.
Step 6
Assemble your delicious rice bowl. Spoon two bowls of warm cooked rice into serving bowls. Generously top the rice with the savory pork jowl mixture. Finish with a sprinkle of black sesame seeds or regular sesame seeds for garnish and an extra nutty flavor. Your flavorful and tender Pork Jowl Rice Bowl is ready to be enjoyed!
