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Ingredientes
- 1 kg pork tenderloin (pork belly is perfectly fine too)
- 4 garlic cloves, whole
- 1 onion, halved
- ½ cup soy sauce
- ½ tbsp ground pepper (or peppercorn)
- 3 green onions, cut into 3-inch pieces
- 2 green or red chili peppers, cubed
- 2 tbsp brown sugar
- 1 apple, quartered (optional but recommended)
- 1 tsp ginger, whole (optional but recommended)
- ½ tsp salt and pepper for pre-rub
Direcciones
- Rub salt and pepper onto the pork tenderloin pieces. Substituting with other seasonings acceptable.
- On a non-stick frying pan or Dutch oven, sear the pork tenderloin pieces until slightly charred. Due to the low fat content, using a small amount of oil or butter is recommended. Once braised, add
- enough water to cover the pork pieces and include all ingredients on the list.
- Bring the pot to a rapid boil and then let simmer on medium heat for approximately 45~60 minutes. Replenish water as needed to keep the pork covered.
- Remove the pork to a cutting board and let cool for 10 minutes. Meanwhile, either strain the brine with a washcloth or use a strainer to remove cooked vegetables and fatty deposits.
- For a sauce component, boil the remaining liquid and add a mixture of 1 tbsp cornstarch with ¼ cup of water. Stir in slowly to prevent clumping. Set aside.
- Thinly slice the meat according to preference and plate.
- Serve hot with bossam kimchi, salted cabbage, lettuce wraps, namul banchan, etc.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 373g | |
| Recipe makes 4 servings | |
| Calories 349 | |
| Calories from Fat 49 | 14% |
| Total Fat 5.4g | 7% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.05g | |
| Cholesterol 154mg | 51% |
| Sodium 2221mg | 93% |
| Potassium 1211mg | 35% |
| Total Carbs 20.84g | 6% |
| Dietary Fiber 2.5g | 8% |
| Sugars 13.68g | 9% |
| Protein 52.91g | 85% |
