Pork Shoulder Boiled Meat
Pork shoulder boiled meat recipe—this is the best option for getting a hearty protein boost with inexpensive cuts!
Ingredients
Main ingredients
- Pork Shoulder (Chunk) 300 g
- Green Onion (White Part) 40 g
- Onion 50 g
- Garlic 15 g
- Water 800 ml
Seasonings/Sauce
- Doenjang (Soybean Paste) 1 Tbsp
- Cooking Wine 4 Tbsp
- Instant Coffee Grounds 0.25 tsp
- Whole Black Peppercorns 1 tsp
Nutrition summary
Carbohydrates
4 g
4%
Protein
42 g
36%
Fat
31 g
60%
Cooking steps
-
1
Soak pork shoulder meat in cold water for 10 minutes to remove the blood, then pat dry with paper towels to prepare.
-
2
In a pot, add 800ml water, green onion, onion, garlic, 1 tablespoon doenjang (soybean paste), and 0.5 teaspoon coffee grounds. Bring to a boil over high heat.
-
3
Once the water starts boiling vigorously, add the prepared pork. Keep the heat on high until the broth boils again, skimming off any impurities.
-
4
Partially cover the pot, reduce to medium heat, and simmer for 40 minutes. Check with a chopstick to see if any blood comes out; if not, it's cooked.
-
5
Turn off the heat and let the meat steam with the lid fully closed for 5 minutes so moisture spreads through.
-
6
Remove the meat and let it cool slightly. Slice against the grain into even 0.5cm-thick pieces to finish.
