Soy Sauce Braised Pork [Dwaejigogi-Jangjorim] 돼지고기장조림

Typically, jangjorim (soy sauce braised beef) is often made with beef, but making jangjorim with pork loin, which has a softer texture and lower fat content but a higher protein content, is also good for both taste and health.
[Ingredients]
500g of pork loin
1.2L of water
1 cup of soy sauce
1/2 cup of brown sugar
2 spoons of cooking wine
15 cloves of garlic
1/2 cup of sliced green onions
A little ground black pepper
[Cooking Steps]
1. Soak 500g of pork tenderloin in cold water to remove any blood (which can cause a bad odor).
2. Put the meat in a pot and boil for about 10 minutes.
(The best cut of meat for jangjorim is one with little to no fat, as it will shred better.)
3. Slice 15 cloves of garlic.
4. Add 1.2L of water, 1/2 cup of brown sugar, 2 spoons of cooking wine, and 1 cup of soy sauce to a pot. Mix well. (If you have ginger syrup, add 1 spoon.)
5. Add the meat to the pot and boil together.
6. Once it boils, remove the meat, shred it into small pieces along the grain, and add it back into the pot.
(This shortens the cooking time.)
7. Simmer on low heat for about 50 minutes.
8. Once the meat is cooked through, remove it from the pot and shred it with the grain.
(It's just enough water for meat if it can be submerged in.)
9. Add the sliced garlic, shredded meat, and sliced green onions to the pot and boil one more time.
(If you have green chili peppers, add them.)
10. Finally, sprinkle some ground black pepper.
Please take good care of your meals and have a healthy day today.
Thank you for always watching the video until the end!
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