The present invention relates to a method for manufacturing pork braised in a red ginseng sauce and pork braised in a red ginseng sauce manufactured by the same. The method for manufacturing pork braised in a red ginseng sauce comprises: (S1) a step of immersing pork in water for thirty minutes to two hours to remove blood； (S2) a step of refrigerating the pork from which blood is removed in soy bean paste for 1-3 hours to age the pork； (S3) a step of boiling the aged pork in spice-added water for 30-35 minutes and then washing the pork with cold water to remove fat； (S4) a step of using red ginseng and honey to manufacture red ginseng preserved in honey and then grinding the red ginseng preserved in honey； and (S5) a step of adding 1-10 wt% of the ground red ginseng preserved in honey manufactured in the step (S4) to the pork prepared in the step (S3) based on 100 wt% of the pork to braise the pork for 5-15 minutes. The pork braised in a red ginseng sauce manufactured by the method in accordance with the present invention uses highly nutritional pork from which fat is removed as a main ingredient and contains the red ginseng preserved in honey to completely remove a pork odor and add a taste unique to red ginseng and a sweet taste of honey to markedly improve preference and functionality. Also, the pork braised in a red ginseng sauce in accordance with the present invention completely removes a fatty component and adds a functional component to be useful as a well-being dish without a burden of causing obesity or various adult diseases.본 발명은 홍삼 수육 조림의 제조방법 및 이에 따라 제조된 홍삼 수육 조림에 관한 것으로, (S1) 돼지고기를 물에 30 분 내지 2시간 동안 담가 핏기를 제거하는 단계； (S2) 상기 핏기가 제거된 돼지고기를 된장에 재워 1 내지 3 시간 동안 냉장숙성하는 단계； (S3) 상기 숙성된 돼지고기를 향신료를 넣은 끓는 물에서 30 내지 35분 동안 삶은 다음 찬물에서 세척하여 기름기를 제거하는 단계； (S4) 홍삼과 꿀을 이용하여 홍삼정과를 제조한 다음 분쇄하는 단계； 및 (S5) 상기 단계 (S3)에서 준비된 돼지고기 수육에 상기 단계 (S4)에서 제조된 분쇄된 홍삼정과를 돼지고기 수육의 중량을 기준으로 하여 1 내지 10중량%의 양으로 첨가하여 5 내지 15분 동안 졸이는 단계를 포함하는 본 발명의 제조방법에 따라 제조된 홍삼 수육 조림은 지방기가 제거된 고영양가의 돼지
