Korean Soy-Braised Pork Neck with Shishito Peppers (2 Servings)

Rinse and dry 100 g peppers and remove the stems. Trim 250 g pork into evenly thick pieces, using separate equipment for raw meat.

Mix 30 mL soy sauce, 40 mL water, 8 g sugar and 10 g syrup. Reserve 5 mL sesame oil for finishing.

Heat 5 mL neutral oil over medium heat and brown both sides of the pork. Browning alone does not prove the meat is cooked through.

Add the peppers and turn with the meat until the skins wrinkle slightly while remaining green.

Pour in the sauce and simmer over medium-low heat, spooning it over the pork and peppers until glossy. Lower heat before the glaze scorches.

Check that the thickest pork reaches at least 63°C (145°F), turn off the heat, and rest at least 3 minutes. Add 5 mL sesame oil and optional 3 g sesame seeds before serving.