Braised Pork in Soy Sauce

Braised Pork in Soy Sauce

I used to make this dish in Hawaii with choisum instead of green peppers and mungbean sprouts. This dish is hearty slow food with melt-in-the-mouth pork and eggs, with a little kick from the peppers and crunch from the mung bean sprouts, all tied together by the sweet soy-based sauce. I can eat this any time!

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Pork Marinade

  • 300g pork shoulder (돼지고기 목심 - 보쌈용), cut into bite size pieces
  • 1 tablespoon soju
  • 1/2 teaspoon powdered ginger
  • salt and pepper to taste
  • 100g mung bean sprouts
  • 100g green summer peppers (꽈리고추), remove stems and poke holes with a fork
  • 3 eggs, hard-boiled and peeled
  • 4 cloves garlic, sliced cross-wise
  • 3 inches leek (대파), thinly sliced
  • 1 tablespoon vegetable oil

Sauce Mixture

  • 3 tablespoons soy sauce
  • 1/4 cup water
  • 1 teaspoon honey
  • 1 tablespoon mirin
  • 1 tablespoon soju
  • 1 inch ginger, sliced in three pieces
  • pepper to taste


    Marinating Pork
  1. In a small bowl, marinate pork in 1 tablespoon soju, powdered ginger, salt and pepper, about 30 minutes.
  2. Browning the Pork
  3. In a wok or shallow pot, heat vegetable oil then brown the marinated pork. Making sure not to crowd the wok, take care of each side to make sure they are browned evenly. Set it aside.
  4. Pour the sauce
  5. Wipe the wok and heat up little bit of oil to stir fry garlic and leeks. When the garlic turns brown, about 2 minutes, pour the sauce mixture into the pan and bring to a boil.
  6. Add pork and hard-boiled eggs
  7. Add pork and peeled hard-boiled eggs to the wok and simmer on low with the lid on for about 40 minutes to 1 hour. Stir and toss the content of the wok couple of times to evenly coat the eggs with sauce.
  8. Add green peppers
  9. Add green peppers and simmer for 5 minutes with lid covered.
  10. Mix in mung bean sprouts
  11. Mix in mung bean sprouts and let it simmer under covered pan for about additional 3 minutes. Serve with hot rice on the side.

Notes & Tips

Make sure to poke holes in the green peppers with forks or tip of knife. This way, the sauce can get into the peppers as well. And of course, when you eat them, make sure not to burn your tongue! Sauce inside the peppers will be extremely hot.
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