Tender Pork and Bursting Quail Eggs: The Perfect Braised Pork and Quail Egg Dish
A Delightful Combination of Pork Tenderloin and Quail Eggs, a Perfect Braised Dish for Any Occasion.
Discover the joy of making braised pork and quail eggs, a dish that’s simpler than you think! By pre-boiling the pork, you can speed up the cooking process significantly. This savory and sweet delight is a true ‘rice thief’! It’s perfect as a side dish for any meal, and an excellent addition to lunchboxes.
Main Ingredients- Pork tenderloin 600g (approx. 1.3 lbs)
- Quail eggs approx. 60+ (3 trays)
- Korean green chili peppers (Gwualgogi) 120g (approx. half a bag)
Seasoning & Aromatics- Soy sauce 1.5 cups (270ml)
- Mirin (rice wine) 0.5 cup (90ml)
- Water 7 cups (1260ml)
- Sugar 2/3 cup (130g)
- Sake or Soju (for cooking) 1 cup (180ml)
- Bay leaves 2
- Whole peppercorns 10
- Garlic cloves 10
- Green onion 1 stalk
- Ginger 1 piece (sliced)
- Soy sauce 1.5 cups (270ml)
- Mirin (rice wine) 0.5 cup (90ml)
- Water 7 cups (1260ml)
- Sugar 2/3 cup (130g)
- Sake or Soju (for cooking) 1 cup (180ml)
- Bay leaves 2
- Whole peppercorns 10
- Garlic cloves 10
- Green onion 1 stalk
- Ginger 1 piece (sliced)
Cooking Instructions
Step 1
Soak the pork tenderloin in cold water for about 30 minutes to remove any blood. Once drained, cut the pork into bite-sized pieces (about 3-4 cm or 1.5 inches). In a pot, add the cut pork, enough water to cover it, whole peppercorns, 1 cup of cooking sake, 2 bay leaves, 1 slice of ginger, and 10 whole garlic cloves. Bring to a boil over high heat. Once boiling, reduce the heat to medium, cover the pot, and simmer for about 30-40 minutes until the pork is tender. Skim off any foam that rises to the surface for a clearer broth.
Step 2
While the pork is simmering, boil the quail eggs. Once cooked, rinse them under cold water and peel all the shells off. To make peeling easier, you can add a little vinegar or salt to the boiling water, or immediately submerge the cooked eggs in ice-cold water.
Step 3
Carefully remove the cooked pork from the pot and let it cool slightly. Before it cools completely, shred the pork along the grain. Shredding it while still warm makes it more tender and allows the sauce to penetrate better. It’s best to shred it into larger pieces rather than too small.
Step 4
Now, let’s prepare the braising liquid. In a large pot, combine 1.5 cups of soy sauce, 7 cups of water, 0.5 cup of mirin, and 2/3 cup of sugar. Stir well until the sugar dissolves. Add the Korean green chili peppers, peeled quail eggs, shredded pork, 1 large green onion (cut into large pieces), 10 whole garlic cloves, and 1 slice of ginger. (If you used any aromatics for boiling the pork in step 1, remove them before adding these.)
Step 5
Place the pot with all the ingredients over high heat and bring to a boil. Once the liquid is boiling vigorously, reduce the heat to medium and let it simmer gently. Braise for about 15 minutes, stirring occasionally to prevent sticking. Continue simmering until the sauce thickens slightly and the ingredients are well-coated with the flavorful sauce.
Step 6
Once the pork and quail eggs have absorbed the delicious seasoning and the sauce has reached a desirable consistency, turn off the heat. Let the braised pork and quail eggs cool slightly before transferring them to a storage container. Refrigerate until ready to serve. Plate attractively and enjoy this wonderful side dish with a bowl of warm rice. It’s truly the best way to savor the flavors!
