Tender Braised Pork
Tender Braised Pork: The Secret to Unbelievably Soft Texture!
Tired of tough and dry braised pork? Try this method for incredibly moist and tender results! This recipe will show you how to make delicious braised pork that’s perfect as a side dish for rice or even for special occasions. It’s a foolproof recipe that even beginners can enjoy.
Essential Ingredients- Pork tenderloin 400g (Tenderloin or loin cuts are recommended for a tender texture!)
- Quail eggs 1 pack (approx. 20 eggs, pre-boiled and peeled)
- Cheongyang chili peppers 2 (Adjust quantity or omit based on your spice preference)
- Whole garlic cloves 10 (Garlic adds depth and flavor to the braised dish)
- Whole peppercorns 1/4 tsp (Helps remove gamey odor and adds aroma)
- Soju 1/3 paper cup (approx. 60ml, essential for tenderizing the meat and removing odor)
Seasoning Ingredients- Soy sauce 1/2 paper cup (approx. 100ml, regular or brewed soy sauce can be used)
- Sugar 2 Tbsp (Adjust sweetness to your taste)
- Mirin (Rice wine) 3 Tbsp (approx. 45ml, adds gloss and enhances flavor)
- Soy sauce 1/2 paper cup (approx. 100ml, regular or brewed soy sauce can be used)
- Sugar 2 Tbsp (Adjust sweetness to your taste)
- Mirin (Rice wine) 3 Tbsp (approx. 45ml, adds gloss and enhances flavor)
Cooking Instructions
Step 1
Cut the pork tenderloin into large chunks, about 2-3 cm thick. Soak the cut pork in cold water for about 30 minutes to remove excess blood. This step is crucial for a clean taste and to prevent any gamey odor.
Step 2
Place the pork, from which the blood has been drained, into a pot. Add enough water to fully submerge the meat, then pour in the soju. Bring to a boil over high heat. This initial boiling process helps to remove impurities and further tenderize the meat.
Step 3
Once the water has come to a boil, immediately remove the pork from the pot and rinse it quickly under cold running water. This thoroughly cleanses the meat surface and stops the cooking process, ensuring a better texture.
Step 4
Return the cleaned pork to the pot. Add fresh water to cover the meat, along with the whole garlic cloves (10) and whole peppercorns (1/4 tsp). Cover the pot and simmer over medium-low heat for about 40 minutes to 1 hour, or until the pork is very tender. You can check for doneness by piercing the meat with a chopstick; it should go in easily.
Step 5
Carefully remove the tender pork from the pot. Once it’s slightly cooled, shred the pork along the grain into bite-sized pieces. Be cautious not to shred while too hot, as it might fall apart. Shredding along the grain ensures a pleasant texture and better absorption of the sauce.
Step 6
Strain the braising liquid, discarding the solids like garlic and peppercorns. Add the shredded pork, peeled quail eggs, and sliced Cheongyang chili peppers to the liquid. Now, add the soy sauce (1/2 cup), sugar (2 Tbsp), and mirin (3 Tbsp) to the pot. Bring it to a simmer and cook until the sauce has slightly reduced and coats the ingredients. Taste and adjust sweetness or saltiness if needed. Your delicious tender braised pork is ready to be served!
