Ttukdak Hyung's Yuja-Cheong Braised Pork Jowl in Soy Sauce
A sweet and savory pork dish where whole pork jowl is seared until golden, then braised over medium heat in a yuja-cheong and soy sauce glaze.
Ingredients needed 4 servings
Recipe
Cooking tips
- If pork jowl feels too rich, you can substitute whole pork neck or pork foreleg as shown in the video.
- Wipe away the rendered fat before adding the sauce to prevent it from becoming overly greasy.
- Including the yuja-cheong pulp enhances the aroma and gives the sauce a natural thickness.
- Serve with a spicy-sour cucumber and garlic chive salad or leafy wraps to complement the sweet-salty glaze.
Recommended for
- Those looking for a unique pork dish using yuja-cheong.
- Those needing a sweet and savory meat side dish that pairs well with rice and wraps.
- Those who want to enjoy whole pork jowl braised until moist and tender.
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