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Baek Jong-won's Pork Rice Bowl

A Southeast Asian-style rice bowl featuring pork hind leg braised until tender and flaky, served with a spicy and tangy special fermented anchovy sauce.

Ingredients needed 4 servings

Recipe

Cooking tips

  • If the meat has been stored in the refrigerator for a long time, you can rinse it in water after cutting or blanch it briefly in boiling water before cooking to extend its shelf life.
  • Using spicy chili peppers like cheongyang chili pepper or Vietnamese chili pepper in the sauce will bring out the heat and help cut through the richness.
  • When eating, it is recommended not to pour all the sauce at once, but to first taste the braised meat on its own and then add the sauce little by little.
  • When serving with children, it is good to omit the spicy chili peppers from the sauce.

Recommended for

  • Those who enjoy pork dishes that are braised for a long time until tender and flaky in the mouth.
  • Those who want to enjoy the spicy, tangy, and savory flavor of a special Southeast Asian-style sauce.
  • Those who want to make a popular yet unique dish using budget-friendly pork hind leg.

Shop ingredients on Coupang(Ad)

pork hind legJin-ganjangbrown sugaroyster sauceonionhard-boiled eggsdark soy sauce (laochou)riceperilla leaveswateronionpeeled garlic clovesred chili peppercheongyang chili pepperfermented anchovy saucebrown sugarvinegar

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