Homemade Jokbal with Pork Shoulder and Shank
Skin-on pork shoulder and/or shank braised in a soy broth with cola and ssanghwa-tang.
Ingredients // Servings to be confirmed
Select ingredients as you prepare them.
Please follow the ingredient amounts below.
Optional
Optional salted-shrimp dip
Steps //
- 01 Prepare 1 kg skin-on shoulder or shank and sear the skin side in a dry pot for two to three minutes.
- 02 Add the cola, herbal tonic, soy sauce, cooking wine, oyster sauce, dark soy sauce, onion, green onion, garlic and pepper. Keep the starch and slurry water aside. Cooking tip Instead of cola, use 500 ml water, 2 tbsp brown sugar and 2 tbsp corn syrup.
- 03 Cover and simmer over medium-low heat for one to one and a half hours. Add two or three Korean green chilies if you prefer a spicy version.
- 04 Turn off the heat and leave the pork in its broth for about 30 minutes before removing it.
- 05 Remove the pork and let it cool enough to slice. Strain the broth and reserve three ladles for the sauce. Cooking tip Let it cool before slicing so the skin cuts more neatly.
- 06 Mix 0.5 tbsp starch with a little water. Bring the three ladles of broth to a boil over medium heat, add the slurry, and stir until glossy and thickened. Cooking tip The sauce thickens further as it cools.
- 07 For the optional dip, mix 1 tbsp salted shrimp with a little chili powder, minced garlic and plum syrup.
- 08 Slice the cooled pork slightly thick, arrange skin-side up, and spoon over the warm sauce. Serve with the radish kimchi from the same video.
