Braised Pork Leg with Aged Kimchi: A Rich and Flavorful Dish
Delicious Aged Kimchi Braised Pork Leg!
Discover a flavorful braised dish using economical pork leg, known for its leaner cut, simmered with well-fermented aged kimchi. It resembles both boiled pork (suyuk) and a hearty stew, making it a perfect accompaniment to drinks or a wonderful dish for housewarming parties.
Main Ingredients- ½ head Aged Napa Cabbage Kimchi
- 1kg Pork Leg (for boiling/braising)
- ½ Onion
- ½ Scallion (Green Onion)
Seasoning- 1 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Minced Garlic
- 2 Tbsp Soy Sauce (regular)
- 2-3 Tbsp Oligodang (corn syrup) or Honey (adjust sweetness to taste)
- Pinch of Sugar
- Pinch of Black Pepper
- 2 Tbsp Rice Wine or Mirin
- Pinch of Toasted Sesame Seeds
- 1 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Minced Garlic
- 2 Tbsp Soy Sauce (regular)
- 2-3 Tbsp Oligodang (corn syrup) or Honey (adjust sweetness to taste)
- Pinch of Sugar
- Pinch of Black Pepper
- 2 Tbsp Rice Wine or Mirin
- Pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
Prepare the aged kimchi. If there’s kimchi filling, gently scrape it off. Place the kimchi at the bottom of a pot. This prevents the pork from sticking and adds a wonderful depth of flavor.
Step 2
Cut the pork leg into large, bite-sized pieces, about 2-3 cm thick. This size ensures the meat cooks evenly and absorbs the flavors well.
Step 3
Slice the onion into thick strips or large pieces. Cut the scallion diagonally. Adding vegetables helps to tenderize the pork and enriches the braising liquid.
Step 4
Layer the cut pork pieces in between the kimchi at the bottom of the pot. Avoid overcrowding to ensure even cooking and better flavor distribution.
Step 5
In a bowl, combine gochujang, gochugaru, minced garlic, soy sauce, oligodang, sugar, black pepper, and rice wine. Mix well to create the seasoning paste. Feel free to adjust the amount of oligodang or sugar based on the kimchi’s sourness and your preference for sweetness.
Step 6
Evenly spread the prepared seasoning paste over the pork. Pour in 1.5 cups (about 300ml) of water. Bring to a boil over high heat for 15 minutes. Then, reduce the heat to medium-low, cover the pot, and simmer for another 10 minutes, or until the pork is tender.
Step 7
Arrange the sliced onions and scallions on top of the pork and kimchi. Cover and cook for an additional 5 minutes. The vegetables will soften and release their natural sweetness, enhancing the overall flavor.
Step 8
Once braised, carefully remove the cooked pork pieces from the pot and slice them into more manageable, bite-sized portions. Slicing the meat separately keeps the presentation neat.
Step 9
Arrange the sliced pork and the braised aged kimchi on a serving platter. The tangy kimchi and tender pork create a harmonious blend of flavors, resulting in a delicious dish that’s never dry. Enjoy it wrapped in lettuce or served with rice for an even more delightful meal!
