Prep 30 mins
Cook 1 hr
This recipe was inspired from a great cookbook called Heavenly Fragrance, a collection of aromatic recipes focusing on Southeast Asian recipes. This particular dish is a variation of a Malaysian dish but I substituted some of the main ingredients for Korean ones. But little did I know that I was basically making kalbi jjim (Korean braised short ribs) but using pork instead of beef. The other difference (actually two) is that I used star anise (grounded with a mortar and pestle) for the first time and was blown away at the strength of the spice. Though it's a great aromatic ingredient, I highly recommend using it sparingly in dishes. Also, I marinated the pork in a liter of Pepsi for several hours. This may be surprising to some, but the carbonation and the sweetness do a good job at tenderizing and taking any remaining odors out of the pork. Overall, the dish turned out pretty good and I learned a good lesson in cooking today: never underestimate ingredients you have never worked with and use them sparingly the first time. www.oliviajasonkim.com
- 2 lbs pork shoulder, sliced into chunks
- 3 tablespoons sugar
- 1⁄2 cup soy sauce
- 1⁄3 cup vinegar
- 1 star anise, grounded
- 1 tablespoon red pepper flakes
- 5 garlic cloves, finely chopped
- 1 tablespoon sesame oil
- 3 cups water
- 2 large potatoes, cut up into large chunks
- 3 medium carrots, cut into 2-inch length
- 1⁄2 cup mushroom, halved
- 1 lemongrass, stalk
- 10 pine nuts (for garnishing)
- sliced green onion (for garnish)
- 1 liter Pepsi (for marination)
- In a large pot over high heat, place the pork chunks with a few bay leaves. Let boil for about 10 minutes and drain under running cold water.
- With a skewer, poke the chunks of meat to tenderize the inside of the meat before marinating.
- Combine the pork with the l liter of Pepsi in a large bowl. Cover and let marinate for at least an hour (the longer the better).
- Rinse the pork and place in a large pot. Add the water with sauce ingredients and lemongrass. Cook on medium heat for about 20~25 minutes while occasionally coating the meat with sauce.
- Add in potatoes, mushrooms, and carrots, cooking for another 15 minutes on low heat. Discard lemongrass stalks.
- Near the end when most of the broth should have thickened or evaporated, add some sesame oil.
- Serve on a platter as main course. If you have extra sauce leftover (that hasn't evaporated) I recommend mixing and eating with rice.
- Garnish with pine nuts or green onion.