Savory Braised Pork Tenderloin and Eggs
The Epitome of Home Cooking! A Perfect Harmony of Pork Tenderloin and Chewy Eggs: Savory Braised Dish Recipe
Introducing a delicious braised dish recipe featuring tender pork tenderloin, chewy hard-boiled eggs, and crisp green chili peppers. This is a true rice-thief! It’s perfect as a side dish for everyday meals or as an impressive dish for special occasions. This is the golden recipe you’ve been looking for.
Main Ingredients- 450g Pork Tenderloin (one piece or cut into long strips)
- 5 Eggs (2-3 more can be added)
- 12 Korean Green Chili Peppers (approx. 60g)
- 1-1.5L Water (for initial blanching)
Braising Sauce Ingredients- 1/2 stalk Green Onion (approx. 30-40g)
- 1/2 medium Onion (approx. 120g)
- 2g Dried Shiitake Mushrooms
- 100cc Soy Sauce (approx. 118-120g)
- 100cc Mirin (Sweet Rice Wine) (approx. 110g)
- 100cc Sugar (approx. 85g)
- 3 cups Water (approx. 600cc)
- 3-4 whole Garlic cloves (or 1 Tbsp minced garlic, approx. 20g)
- 1/2 stalk Green Onion (approx. 30-40g)
- 1/2 medium Onion (approx. 120g)
- 2g Dried Shiitake Mushrooms
- 100cc Soy Sauce (approx. 118-120g)
- 100cc Mirin (Sweet Rice Wine) (approx. 110g)
- 100cc Sugar (approx. 85g)
- 3 cups Water (approx. 600cc)
- 3-4 whole Garlic cloves (or 1 Tbsp minced garlic, approx. 20g)
Cooking Instructions
Step 1
Prepare 450g of pork tenderloin. Pork prices are quite affordable these days, making it easy to purchase. Tenderloin might be sold pre-cut, or as a long strip. If you buy a long strip, simply cut it into 3-4 pieces. Don’t worry if the shape is different!
Step 2
I don’t usually soak pork to remove blood when making braised dishes. However, if you prefer to remove the blood, soak the pork in cold water for 10-20 minutes.
Step 3
Boil 5 eggs and peel them. Most people know how to boil eggs, but for those who might need a reminder: let the eggs sit at room temperature for 1 hour to remove the chill. Then, in a pot with 1.5 liters of water and 2 tablespoons of vinegar, add the eggs and bring to a boil. Once boiling, cook for 11 minutes, then briefly shock them in cold water for 1-2 minutes before peeling. (You can add 2-3 extra eggs if you like.)
Step 4
Prepare about half a stalk of green onion (approx. 30-40g) and half a medium onion (approx. 120g). Chop them into large pieces.
Step 5
For the 12 Korean green chili peppers (approx. 60g), fill a bowl with plenty of cold water and let them soak for 10-20 minutes to loosen any surface dirt. Then, rinse them gently 2-3 times to ensure they are clean. This step helps to remove surface impurities for a cleaner taste.
Step 6
Remove the stems from the green chili peppers as they are not meant to be eaten. Fresh green chili peppers will easily snap off at the stem if you hold it and give a gentle twist.
Step 7
To help the sauce penetrate the green chili peppers, make 2-3 small slits in each one with a knife. You can also prick them a few times with a fork or chopsticks. This allows the savory flavors to seep deep inside.
Step 8
In a sufficiently sized pot, bring 1.5 liters of water to a rolling boil. Add the prepared pork tenderloin, and once the water returns to a boil, cook for 5 minutes. This initial blanching helps to remove impurities and any gamey odor from the pork.
Step 9
Remove the pork tenderloin that has been blanched for 5 minutes and immediately place it into the pot where you will braise it. It’s best to use a pot that is not too large; one that allows the ingredients to be submerged is ideal. This will help ensure the pork becomes more tender.
Step 10
Add the boiled eggs, chopped green onion, and onion to the pot with the pork tenderloin.
Step 11
Add about 2g of dried shiitake mushrooms (2-3 mushrooms). The tender parts of the shiitake can be eaten along with the braised dish later. If you plan to eat them, cut them into 1cm pieces before adding.
Step 12
Pour in 100cc of soy sauce (approximately 118-120g). Soy sauce is the fundamental ingredient for the savory base of the braised dish.
Step 13
Add 100cc of mirin (approx. 110g). Mirin helps to remove any porky odors and adds a subtle sweetness and depth of flavor.
Step 14
Add 100cc of sugar (approx. 85g). Keep in mind that soy sauce, mirin, and sugar have different densities, so their weights can vary even if the volume is the same. You can adjust the amount of sugar to your preference.
Step 15
Add 1 tablespoon of minced garlic (approx. 20g) or 3-4 whole garlic cloves. Garlic enhances the umami flavor of the braised dish.
Step 16
Turn the heat to high and bring the braising liquid to a boil. Once it’s boiling, reduce the heat to medium-low and let it simmer gently for 25-30 minutes. This allows the pork and eggs to absorb the flavors thoroughly.
Step 17
After simmering for 25-30 minutes, remove the pork tenderloin from the pot and shred it along the grain into bite-sized pieces. Shredding it into moderately sized pieces will provide a better texture when eating.
Step 18
Remove the green onion and onion from the braising liquid. Squeeze them firmly to extract their juices, then return the squeezed vegetables to the pot’s sauce. This adds a delicious vegetable essence to the sauce.
Step 19
Add the shredded pork tenderloin back into the pot.
Step 20
Increase the heat to high until the sauce boils again. Then, reduce the heat to medium-low and continue to simmer for about 10 minutes, allowing the sauce to thicken and concentrate its flavors.
Step 21
After 10 minutes, add 2 sheets of dried kelp (approx. 2g) and simmer for an additional 4 minutes. Kelp adds a wonderful umami boost. Add the kelp when the sauce has reduced by more than half and tastes delicious enough to eat mixed with rice. If the sauce tastes too bland, extend the simmering time to reduce it further.
Step 22
After simmering for 3-4 minutes and allowing the kelp’s flavor to infuse, add the prepared green chili peppers and cook for just 1 more minute. Avoid overcooking the chili peppers, as they will become mushy. A short cooking time will keep them pleasantly crisp.
Step 23
Serve this deliciously braised dish over warm rice, or mix it with other side dishes for a truly delightful meal! It’s the perfect dish when you’re craving something savory and comforting.
