Elegant Pork Jeon Using Leftover Boiled Pork
Savory and Tender Pork Jeon Made from Pork Shoulder
Don’t let leftover boiled pork go to waste! You can easily transform it into an elegant Pork Jeon, a delightful Korean pancake dish. Even leaner cuts, which might be a bit dry on their own, become incredibly tender, moist, and flavorful when pan-fried as jeon. This recipe pairs it wonderfully with a refreshing and tangy seasoned soybean sprout salad, creating a balanced and nutritious meal. Perfect for family dinners or even for impressing guests!
Pork Jeon Ingredients- Pork shoulder 500-600g (leftover from boiling or fresh)
- 1 knob of ginger
- 5-6 cloves of garlic
- Pinch of whole peppercorns
- 1/2 cup of soju or cooking wine
- All-purpose flour, as needed
- 2 eggs
Cooking Instructions
Step 1
If using fresh pork shoulder, you’ll first need to boil it to make ‘suyuk’ (boiled pork). Place the pork shoulder in a pressure cooker along with the ginger, garlic cloves, whole peppercorns, and soju. Add just enough water to barely cover the meat. Bring to a boil over high heat, then reduce to low and simmer for 15-20 minutes after the pressure cooker starts to whistle. (If you already have leftover boiled pork, you can skip this step and proceed to step 2.)
Step 2
Thinly slice the cooled boiled pork into approximately 0.5cm thick pieces. Spread a generous amount of all-purpose flour on a large plate and coat each slice of pork evenly. In a separate bowl, whisk the eggs. Dip each floured pork slice into the beaten egg, ensuring it’s fully coated.
Step 3
Wash the soybean sprouts thoroughly. Blanch them in boiling water for just 1-2 minutes until slightly tender but still crisp. Be careful not to overcook them, or they will become mushy. Immediately drain and rinse the sprouts under cold water to stop the cooking. Squeeze out as much excess water as possible and place them in a bowl. Season with soy sauce, sesame oil, and sesame seeds, then gently mix to combine.
Step 4
Prepare the scallions by removing any tough outer layers and washing them clean. Finely julienne only the white parts of the scallions. Soak the julienned scallions in cold water for about 10 minutes to remove any harshness. Drain them very well. In a small bowl, combine the gochugaru, soy sauce, vinegar, minced garlic, sesame oil, and sesame seeds. Mix well until the seasoning is evenly incorporated. Add the drained scallion matchsticks to the dressing and toss gently to coat.
Step 5
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Carefully place the egg-coated pork slices into the hot pan, making sure not to overcrowd it. Pan-fry on each side until golden brown and cooked through. Adjust the heat as needed to prevent burning; it’s important to cook them through without charring the exterior.
Step 6
This Pork Jeon, even when made with leaner cuts like pork shoulder, turns out remarkably tender, moist, and flavorful. Enjoy it on its own, or for an extra kick, dip it in a simple dipping sauce made with soy sauce, vinegar, a touch of sugar, sesame oil, and toasted sesame seeds. Serving it alongside the refreshing scallion salad and seasoned soybean sprouts makes for a complete and delicious meal. This dish is not only nutritious but also a wonderful way to enjoy pork in a unique and impressive style, perfect for any occasion!
