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Korean Pork


Korean Pork


3 1/2 lbs. Bone shoulder or hand of pork
4 slices Root ginger
1 tsp. Sea salt
1/2 tsp. White pepper
For the dressing:
1 can Chicken stock
6 stalks Green onions, trimmed and chopped
4 large Cloves garlic, crushed
3 tsp. Dry sherry
1/2 tsp. Sea Salt
2 tsp. Sugar
1/4 tsp. White pepper


Place the pork in a saucepan with 3-4 cups of hot water, the ginger, salt and pepper to taste.

Bring to the boil and boil for 5 minutes and skim off any scum that may risen to the surface, then reduce the heat and simmer.

Covered, for 1 1/2-2 hours, until the pork is tender when pierced with a fork.

Remove the meat from the pan, reserving the stock, leave to cook, then wrap in plastic film and chill in the refrigerator for 4-5 hours

Carve the pork into thin slices and arrange in a shallow serving dish.

To make the dressing:

Pour the chicken stock and combine with all the remaining ingredients, stirring well until thoroughly blended.

About 1 hour before serving, pour the dressing over the pork, mixing it in thoroughly.

Serve in a nice round serving platter.

Serves 6-8 people.

Useful Tips:

Preparing this dish is much convenient to prepare in advance and left to stand for at least 1 hour before serving, so the pork absorbs the flavors of the dressing.

If you left for longer than 1 hour, make sure to cover the dish with plastic film to prevent the meat drying out.



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Last modified: May 26, 2003