Ttukdak Hyung's Fermented Soybean Paste Braised Pork Jowl

Ingredients needed 🛒2 servings

• Pork jowl 400g (imported frozen is okay)
• Kimchi 1/4 head
• Fresh crown daisy a handful
• Cooking oil 0.5 tbsp
• Water as needed
• Fermented soybean paste 1.5 tbsp
• Cooking wine 2 tbsp
• Soy sauce 1 tbsp
• Sugar 1 tbsp
• Minced garlic 1 tbsp
• Pepper to taste
• Gochujang 0.5 tbsp
• Gochugaru 1 tbsp
• Vinegar 0.5 tbsp
• Lemon juice 0.5 tbsp

Recipe 🍳

Cooking tips 💡

• Due to the nature of pork jowl, the fat can splatter intensely in all directions, posing a burn risk. Therefore, it is essential to cover the frying pan with a lid immediately after placing the meat to ensure safety.
• If domestic fresh pork jowl is too expensive, you can use more affordable imported frozen pork jowl. When grilled and then braised in fermented soybean paste, it will have the same deep flavor without any gamey smell.
• Adding a touch of vinegar and lemon juice to the braising sauce after removing the meat helps to cut through the heavy and thick taste of fermented soybean paste, adding a sophisticated acidity.

Recommended for 🙋

• ⭐Those who want to try a different kind of meat dish, full of savory, sweet, and salty flavors, instead of typical grilled or simple boiled pork.
• ⭐Those who want to enjoy the rich flavor of fatty braised pork jowl without any greasiness, through a trio combination of crisp and fragrant fresh crown daisy and spicy stir-fried kimchi.