Tender Pork Jeon: A Delicious Homemade Delicacy
How to Make Savory Pork Jeon with Just a Few Ingredients
Learn how to make a cost-effective and incredibly delicious pork jeon right at home! This recipe is perfect for a satisfying meal or a special occasion. The tender texture and rich flavor make it a crowd-pleaser, especially when using affordable pork shoulder. It’s a fantastic dish to enjoy with warm rice or as a savory snack with drinks!
Main Ingredients- 500g Pork Shoulder (pre-sliced for jeon is recommended)
- 1 cup Pancake Mix (approx. 120g)
- 3 large Eggs (room temperature)
- Pinch of Salt
- Pinch of Black Pepper
- Pinch of Ginger Powder
- Generous amount of Cooking Oil (enough to generously coat the pan)
Dipping Sauce- 2 Tbsp Soy Sauce (30ml)
- 2 Tbsp Water (30ml)
- 1 Tbsp Vinegar (15ml)
- 1/2 Tbsp Sugar (7.5ml)
- 1 Tbsp Gochugaru (Korean chili flakes, 7.5g)
- 1 Cheongyang pepper (optional, finely chopped)
- 2 Tbsp Soy Sauce (30ml)
- 2 Tbsp Water (30ml)
- 1 Tbsp Vinegar (15ml)
- 1/2 Tbsp Sugar (7.5ml)
- 1 Tbsp Gochugaru (Korean chili flakes, 7.5g)
- 1 Cheongyang pepper (optional, finely chopped)
Cooking Instructions
Step 1
First, it’s crucial to thoroughly remove the blood from the pork shoulder. Blood can cause an unpleasant odor in the jeon, so place kitchen towels over the meat and press down firmly to absorb as much blood as possible. This step will result in a cleaner and more delicious pork jeon.
Step 2
Now, let’s season the pork. Sprinkle a pinch of salt, a pinch of black pepper, and a pinch of ginger powder over the meat, rubbing it gently into the surface. Ginger powder is highly effective for removing gamey odors and is convenient to use.
Step 3
Next, coat the seasoned pork slices evenly with pancake mix. Spread the pancake mix on a wide plate and dip each slice of pork, ensuring it’s coated on all sides. Gently shake off any excess powder to prevent clumping. This layer will help create a crispy exterior.
Step 4
After coating with pancake mix, it’s time to dip the pork in beaten egg. Crack three eggs into a bowl, whisk them well, and then dip the flour-coated pork slices into the egg mixture. Make sure the egg coats the entire surface of the meat without dripping off excessively.
Step 5
Now, let’s cook them until golden brown! Heat a generous amount of cooking oil in a frying pan over medium-low heat. Once the pan is properly heated, carefully place the egg-coated pork slices into the oil. Fry them until they turn a beautiful golden brown on both sides, being careful not to burn them. Cooking over medium-low heat ensures the pork is cooked through and remains tender.
Step 6
Gently press down on the jeon with a spatula as they cook to ensure even browning and cooking. The jeon are done when they are golden brown and no pink juices or blood ooze out when pressed. Avoid using high heat, as this can burn the outside before the inside is cooked.
Step 7
Once cooked, transfer the pork jeon to a plate lined with kitchen towels to drain off excess oil. This will make the jeon lighter and less greasy. Enjoy them warm for the best texture and flavor!
Step 8
Finally, let’s make a delicious dipping sauce! In a small bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of water, 1 tablespoon of vinegar, 1/2 tablespoon of sugar, and 1 tablespoon of gochugaru. Stir well. For an extra kick and texture, you can add finely chopped Cheongyang peppers or onions. This sauce complements the savory pork jeon perfectly by cutting through any richness.
