Crispy Fried Pork Yu-rin-gi (Pork Gangjeong Style)
A Dish the Whole Family Will Love! Making Yu-rin-gi with Pork Shoulder (Pork Gangjeong!)
This is a pork version of the popular chicken dish, Yu-rin-gi. Using pork shoulder, you can enjoy a delicious ‘Pork Gangjeong’ that’s crispy on the outside and tender on the inside. The sweet and savory sauce perfectly complements the texture, making it a fantastic side dish or appetizer. It’s a delightful twist on a classic that everyone will enjoy.
Pork Gangjeong Ingredients- 500g Pork Shoulder (cut into bite-sized pieces)
- 1 Tbsp Soju (for removing odor)
- 1 Tbsp Mirin or Cooking Sake (for removing odor)
- Pinch of Salt
- Pinch of Pepper
- 1 Onion (thinly sliced for soaking)
- Small amount of Lettuce (torn into pieces)
- 4 Korean Green Chilies (minced)
- 5 Tbsp Potato Starch (for coating)
- Pinch of Sesame Seeds (for garnish)
Sauce Ingredients- 3 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Plum Extract (for sweetness and shine)
- 2 Tbsp Corn Syrup or Maltose (for sweetness and shine)
- 1 Tbsp Minced Garlic
- 2 Tbsp Mirin or Cooking Sake
- 2 Tbsp Water
- Pinch of Pepper
- 3 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Plum Extract (for sweetness and shine)
- 2 Tbsp Corn Syrup or Maltose (for sweetness and shine)
- 1 Tbsp Minced Garlic
- 2 Tbsp Mirin or Cooking Sake
- 2 Tbsp Water
- Pinch of Pepper
Cooking Instructions
Step 1
First, cut the 500g of pork shoulder into bite-sized pieces. Place the pork in a bowl, add 1 Tbsp soju, 1 Tbsp mirin, a pinch of salt, and a pinch of pepper. Mix well to marinate, and let it sit for about 10 minutes.
Step 2
Peel and thinly slice the onion. Soak the sliced onion in cold water for at least 30 minutes to remove its pungent flavor. Wash and tear the lettuce into bite-sized pieces; set aside to be used as a base for serving.
Step 3
Finely mince the 4 Korean green chilies (adjust quantity to your spice preference). In a separate small bowl, combine all the sauce ingredients: 3 Tbsp soy sauce, 2 Tbsp gochugaru, 2 Tbsp plum extract, 2 Tbsp corn syrup, 1 Tbsp minced garlic, 2 Tbsp mirin, 2 Tbsp water, and a pinch of pepper. Mix well to create the sauce.
Step 4
To the marinated pork, add 5 Tbsp of potato starch. Use your hands to coat the pork pieces evenly with the starch. Ensure there are no visible raw meat spots; a good coating is key for a crispy texture.
Step 5
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, carefully add the starch-coated pork. Fry both sides until golden brown and crispy. Cook thoroughly until the pork is cooked through and has a satisfying crunch. (For extra crispiness, you can fry in two batches.)
Step 6
Transfer the fried pork to a plate lined with paper towels to drain excess oil. Place the drained pork into a mixing bowl.
Step 7
In a small saucepan, bring the prepared sauce to a simmer over medium heat. Once simmering, add the minced green chilies and continue to cook for a minute, stirring occasionally.
Step 8
As the sauce thickens slightly, add the fried pork to the saucepan. Toss the pork gently to coat it evenly with the sauce.
Step 9
Turn off the heat. Quickly toss the pork and sauce together off the heat. This rapid mixing helps maintain the crispiness of the fried pork.
Step 10
Arrange the soaked onion slices and torn lettuce on a serving plate. Top generously with the sauced fried pork. Garnish with a sprinkle of sesame seeds for a beautiful finish. Your delicious Pork Gangjeong, a Yu-rin-gi style pork dish, is ready to be enjoyed!
