Tender and Delicious Pork and Quail Egg Jorim
How to Make Pork and Quail Egg Jorim That Rivals Beef
Do you find pork jorim (braised pork) to be dry and unappealing? If you’ve ever wished for a way to create that rich, deep flavor of beef jorim but with more economical pork, this recipe is your answer! It’s a jorim dish born from that very idea, offering deliciousness without breaking the bank. Perfect as a side dish for rice or for your lunchbox!
Main Ingredients- 600g Pork Shoulder (ideal for jorim, less fatty and more tender)
- 48 Quail Eggs (hard-boiled and peeled)
- 100g Korean Green Peppers (remove stems)
Braising Sauce- 500ml Water
- 8 Tbsp Corn Syrup or Oligosaccharide Syrup (adds sweetness and shine)
- 7 cloves Garlic (lightly smashed with the side of a knife for enhanced aroma)
For Boiling the Pork- 2 Bay Leaves (effective for removing pork odor)
- 150ml Soju (or cooking wine)
- 1/2 Onion (roughly chopped)
- 500ml Water
- 8 Tbsp Corn Syrup or Oligosaccharide Syrup (adds sweetness and shine)
- 7 cloves Garlic (lightly smashed with the side of a knife for enhanced aroma)
For Boiling the Pork- 2 Bay Leaves (effective for removing pork odor)
- 150ml Soju (or cooking wine)
- 1/2 Onion (roughly chopped)
Cooking Instructions
Step 1
First, let’s prepare the quail eggs. Boil them in water for about 10 minutes, then rinse under cold water and peel. Next, in a pot of boiling water, add the bay leaves, soju, and the roughly chopped onion, and boil the pork for 15 minutes. Once boiled, rinse the pork under cold water, let it cool slightly, and then cut it into roughly 4 equal pieces. In another pot, combine 500ml of water and 8 tablespoons of corn syrup (or oligosaccharide syrup), stir well, then add the prepared pork and quail eggs and bring to a boil over medium heat.
Step 2
Once the braising liquid begins to boil, after about 5 minutes, add 10 tablespoons of soy sauce and the 7 smashed garlic cloves. Continue to simmer over medium-low heat for another 20 minutes, allowing the sauce to reduce and the flavors to meld into the ingredients. After 20 minutes, check the pork with a chopstick; if it’s tender, remove it from the pot and shred it into bite-sized pieces suitable for jorim. Return the shredded pork to the pot and simmer for an additional 3 minutes to ensure the sauce is well absorbed.
Step 3
Finally, add the cleaned Korean green peppers and simmer for just 2 more minutes. Avoid overcooking the peppers, as they can become mushy; you want to retain a slight crunch. Once the peppers are lightly cooked, turn off the heat and mix everything together thoroughly.
Step 4
Transfer the finished pork and quail egg jorim to a serving dish attractively. Your delicious side dish is ready! Serve it over warm rice or pack it for a delightful lunchbox meal.
