Dwaejigogi Jeon (Battered and Fried Pork) 돼지고기 전

Dwaejigogi Jeon - Fried Pork

돼지고기 전
Sliced pork that is marinated, then lightly breaded and fried. Often served as ban chan, a drinking snack, or as part of a special day meal.
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Recipe Nutrition Facts

Ingredients

1 lb pork shoulder

2 each eggs

3/4 cup flour

1/4 cup potato starch

salt

pepper

vegetable oil to pan fry

Marinade

2 tablespoons soy sauce
2 tablespoons water
1 ounce ginger, peeled
4 cloves garlic, peeled
2 tablespoons honey
1 teaspoon rice wine
1 teaspoon lemon juice

Directions

Mix Marinade

Place the first four ingredients in a blender and liquify.
Transfer to a mixing bowl, add the rest of the marinade ingredients and mix well. Let stand 1 hour at room temperature.
Cut meat into roughly 1/2 inch by 1 1/2 inch strips.
Lightly salt & pepper each strip and let stand for ten minutes.
Add meat to marinade and let stand in the refrigerator for 2 hours.

Cook

Remove meat from marinade and pat dry.
Mix flour and starch together.
Heat a non stick pan over medium heat.
Add 2 to 3 tablespoons cooking oil.
Dredge meat through flour mix, dip in beaten egg, and fry for about two minutes per side(just lightly browned)
Serve with a soy sauce based dipping sauce.
May be served as a side dish (Ban Chan) part of a meal, as a drinking snack with kimchi, or as an appetiser.

Variation

Place the marinated meat on mini skewers with asparagus stalks, different colored bell pepper, and/or green onion all cut to the same length as the meat.
Dredge through the flour mix and place in a lined steamer tray.
Steam the pork skewers for about five minutes, or until the flour/starch coating sets.
Remove from steam tray and dip in egg, then fry as above.