Pork and Quail Egg Soy Braised Dish: A Hearty and Long-Lasting Side Dish
Tired of side dish dilemmas? Master this delicious Pork and Quail Egg Soy Braised Dish!
When you’re short on side dishes, a braised dish is always a great choice as it keeps well for a long time. I made this pork and quail egg soy braised dish today!
Braised Dish Ingredients- 500g pork tenderloin (great for shredding along the grain)
- 500g boiled quail eggs (peeled and ready)
- 600ml water
- 200ml soy sauce
- 3 Tbsp cooking syrup (or corn syrup)
- 1 Tbsp dark soy sauce (adds color and depth of flavor)
Aromatics for Boiling Pork- 1/2 onion (cut into large pieces)
- 5 cloves garlic
- 1 slice ginger
- 1 Korean chili pepper (optional, for a hint of spice)
- 1 leek (white part mainly)
- 1 Tbsp whole peppercorns
- 1/2 onion (cut into large pieces)
- 5 cloves garlic
- 1 slice ginger
- 1 Korean chili pepper (optional, for a hint of spice)
- 1 leek (white part mainly)
- 1 Tbsp whole peppercorns
Cooking Instructions
Step 1
First, prepare 500g of pork tenderloin. Pork tenderloin is excellent for braised dishes because it becomes tender and retains its texture when shredded after boiling.
Step 2
To remove any gamey smell and add flavor while boiling the pork, prepare the aromatics. Cut the onion into large pieces and slice or lightly smash the ginger. Place the prepared onion, whole garlic cloves, ginger, Korean chili pepper (optional), leek, and whole peppercorns into a spice bag or cheesecloth and tie it securely. This makes them easy to remove later.
Step 3
In a sturdy pot, place the prepared pork tenderloin and the spice bag with the aromatics. Add 600ml of water (or enough water to cover the pork). Bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for about 30-40 minutes, or until the pork is tender.
Step 4
The best way to check if the pork is cooked is to pierce it with chopsticks. If the chopsticks go in easily and deeply, the pork is tender. Turn off the heat. The cooking time may vary depending on the thickness of the pork and the heat level, so check periodically.
Step 5
Carefully remove the cooked pork from the pot and let it cool slightly. It’s difficult to shred when too hot, so let it cool just enough to handle with your hands. Remove and discard the spice bag with the aromatics. It’s a good idea to strain the remaining pork broth through a sieve to get a clear liquid. This will make the braised dish broth cleaner and tastier.
Step 6
Once the pork has cooled down a bit, use your hands to shred it finely along the grain. You can also use chopsticks to help shred it more easily. Shredding it thinly, rather than in large pieces, allows the sauce to penetrate better, resulting in a more flavorful dish.
Step 7
For the quail eggs, I used pre-boiled ones. Rinse the prepared quail eggs a couple of times under running water to remove any dirt from the shells, then drain them.
Step 8
Now, let’s make the braised dish. In a pot or wide pan, combine the shredded pork and the prepared quail eggs. Add about 600ml of the strained pork broth. The liquid should be enough to partially cover the ingredients.
Step 9
It’s time to add the seasoning. Pour in 200ml of soy sauce, 3 Tbsp of cooking syrup (or corn syrup) for sweetness, and 1 Tbsp of dark soy sauce for color and umami. If you don’t have dark soy sauce, you can add a little more regular soy sauce. Bring the mixture to a boil over medium heat.
Step 10
Once the seasoning boils, reduce the heat to medium-low and let it simmer gently for about 20 minutes, with the lid slightly ajar or removed. Stir occasionally to ensure the pork and quail eggs are evenly coated with the sauce. When the sauce thickens and the ingredients become glossy, your delicious Pork and Quail Egg Soy Braised Dish is ready! It’s wonderful served over a bowl of hot rice.
