Savory Braised Pork Tenderloin with Eggs
How to Make Spicy and Sweet Braised Pork Tenderloin with Eggs
Discover a delicious and economical way to make a flavorful braised dish using pork tenderloin, which is significantly cheaper than beef! This recipe offers a delightful taste that rivals beef ‘jangjorim’ and is perfect as a side dish for rice or even a savory snack.
Braising Ingredients- 500g pork tenderloin
- 3 eggs
Ingredients for Boiling the Pork- 1 stalk green onion
- 4 cloves ginger
- 5 cloves garlic
- 3 dried red chilies (use 3 for a spicy kick, or substitute with 1-2 fresh chili peppers like Cheongyang)
- 3 bay leaves
- 1 tablespoon whole peppercorns
- 6 cups water
Braising Sauce- 6 tablespoons soy sauce
- 2 tablespoons mirin (or cooking sake)
- 2 tablespoons cheongju (or soju)
- 1.5 tablespoons sugar
- 1 tablespoon corn syrup (or rice syrup)
- 1 stalk green onion
- 4 cloves ginger
- 5 cloves garlic
- 3 dried red chilies (use 3 for a spicy kick, or substitute with 1-2 fresh chili peppers like Cheongyang)
- 3 bay leaves
- 1 tablespoon whole peppercorns
- 6 cups water
Braising Sauce- 6 tablespoons soy sauce
- 2 tablespoons mirin (or cooking sake)
- 2 tablespoons cheongju (or soju)
- 1.5 tablespoons sugar
- 1 tablespoon corn syrup (or rice syrup)
Cooking Instructions
Step 1
Rinse the pork tenderloin under cold running water and let it soak for about 1 hour to remove any excess blood. This step is crucial for a clean flavor without any gamey smell.
Step 2
Prepare the aromatics to eliminate any pork odor. Green onion, bay leaves, garlic, ginger, whole peppercorns, and dried chilies are recommended. The dried chilies add a pleasant subtle spiciness, making the ‘jangjorim’ even more delicious. If you don’t have dried chilies, fresh spicy peppers like Cheongyang peppers can be used.
Step 3
In a deep pot, combine 6 cups of water, the blood-removed pork tenderloin, green onion, ginger, garlic, whole peppercorns, dried chilies, and bay leaves. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 30 minutes.
Step 4
In a separate pot, boil the eggs with a pinch of salt for about 15 minutes. Once cooked, immediately transfer them to cold water to cool. This helps make peeling the eggshells much easier. Peel the boiled eggs and set them aside.
Step 5
In a small bowl, combine all the braising sauce ingredients: soy sauce, mirin, cheongju, sugar, and corn syrup. Stir well until the sugar is dissolved, and set aside.
Step 6
After boiling for 30 minutes, carefully remove the pork tenderloin from the pot using a sieve and let it cool slightly. Handling it while it’s too hot might cause it to break apart.
Step 7
From the pork boiling liquid, remove and discard the aromatics (green onion, garlic, whole peppercorns, dried chilies, bay leaves), but keep the ginger in the pot. Leaving the ginger in will further enhance the flavor during braising.
Step 8
Do not discard the pork boiling liquid; keep it in the pot. Add the cooked pork, boiled eggs, and the prepared braising sauce to this liquid. Bring to a simmer over medium heat, then reduce to low heat and let it braise uncovered for about 50 minutes. The exact time may vary, so keep an eye on the sauce consistency. Avoid reducing the liquid too much, as it can make the dish too salty. Aim for a slightly saucy consistency for a moist and flavorful result. (Refer to photo: a bit of sauce remaining is ideal).
