Pork spine and potato stew
Boil the pork backbone, add potatoes, blanched cabbage, and perilla seed powder.
- Prep
- 35 min
- Cook
- 115 min
Scale the recipe
Ingredients
- Pork neck or spine bones Weight including raw spine bones
- 1,300 g
- potato
- 400 g
- Eolgali cabbage
- 250 g
- water
- 14 C
- Perilla leaves
- 30 g
Seasonings
- Korean fermented soybean paste (doenjang)
- 2 T
- Korean chili flakes (gochugaru)
- 3 T
- chopped garlic
- 2 T
- Korean soup soy sauce (guk-ganjang)
- 2 T
- Perilla seed powder
- 3 T
- Korean red chili paste (gochujang)
- 1 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Blanching the spine
Blanch the spine 1,300 g in plenty of boiling water for 5 minutes.
-
Rinse the blanched pork bones
Drain the water, rinse the bones in cold water to remove any solidified residue, and wash the pot.
-
Boil the spine
Put the spine, water 14 C and soybean paste 2 T in a pot and boil for 75 to 90 minutes.
-
Check the internal temperature and doneness
Make sure the center of the meat between the bones stays above 75°C for 1 minute and cook until the meat is tender.
-
Cut the potatoes into large pieces
Peel the potato 400 g and cut it into large pieces.
-
Blanch and cut the cabbage
Blanch cabbage 250 g in boiling water, let it cool, then squeeze out the water and cut it.
-
Mix the spicy seasoning
Mix the gochugaru 3 T, gochujang 1 T, minced garlic 2 T and soup soy sauce 2 T in a bowl until no lumps of chili paste remain.
-
Stir in the seasoning and vegetables
Stir the seasoning into the pork broth and add the potatoes and cabbage.
-
Cook the potatoes and cabbage
Simmer over medium heat for 15–20 minutes, until a chopstick slides easily into the center of a potato chunk.
-
Add perilla leaves and perilla seeds
Chop perilla leaves 30 g coarsely, add perilla powder 3 T and boil for 2 more minutes.
