#PaikJongWon #Pork #Deopbap
A different version of 'jokbal deopbap' we made before!
We’re using a rear leg of pig since there can’t be any leftover jokbal.
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Pork over rice (deopbap)
[Ingredients]
* Pork over rice
Pork rear legs 500g
Dark soy sauce 1/3 cup (60g)
Brown sugar 1/3 cup (45g)
Oyster sauce 1/2 tbsp (8g)
Onion 1 cup (120g)
Hard-boiled eggs
Lao chou 1/3 tbsp (3g)
Rice 200g
Perilla leaf 3 sheets
Water 3.5L
* Sauce
Onion ¼ cup (20g)
Peeled garlic 2 cloves (14g)
1 red pepper (12g)
1 Cheongyang pepper (7g)
Fermented anchovy sauce 2 tbsp (20g)
Brown sugar 2 tbsp (20g)
Vinegar 2 tbsp (20g)
[Directions]
* Pork over rice
1. Coarsely chop the onion.
2. Roll the perilla leaves and slice thinly.
3. Cut the rear leg meat into small pieces.
4. Add the pork meat, dark soy sauce, brown sugar, minced onion, oyster sauce, lao chou, and water and bring to boil.
5. Once it starts to boil, reduce to medium heat, and boil down for 3 hours.
(Add more water occasionally whenever needed. )
6. When the sauce is reduced to half, add hard-boiled eggs and boil down.
7. Put rice and braised pork in a bowl and top with perilla leaves to finish.
*Sauce
1. Finely chop the onion, garlic, red pepper, and Cheongyang pepper.
2. Mix vinegar, fermented anchovy sauce, and sugar, and let the sugar dissolve.
3. Mix the chopped vegetables with the sauce.