Savory and Sweet Quail Egg and Pork Belly Braised Dish: The Perfect Side Dish!
Quail Eggs and Pork Belly Jangjorim: Ideal for a Delicious Meal!
I made braised quail eggs and pork belly with store-bought ingredients.
Ingredients- 2 trays of quail eggs (approx. 30-40 eggs)
- 1 pack of pork tenderloin (approx. 200-300g)
- 1/2 onion
- 1 stalk of green onion
- 7 cloves of garlic
- 1 Tbsp whole peppercorns
- 2 Cheongyang peppers (optional, for spicy flavor)
- 5 bay leaves
- 1 Tbsp salt (for boiling eggs)
Braising Sauce and Broth- 1L broth from boiling eggs and pork
- 100ml soy sauce
- 2 Tbsp oligosaccharide or corn syrup
- A pinch of sesame seeds (for garnish)
- 1L broth from boiling eggs and pork
- 100ml soy sauce
- 2 Tbsp oligosaccharide or corn syrup
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, place the 2 trays of quail eggs in a pot. Add enough water to cover the eggs, along with 1 tablespoon of salt. Boiling with salt helps the shells peel more easily and prevents cracking. Boil over high heat for 10 minutes.
Step 2
Rinse the pork tenderloin and cut it into three equal portions, about 2-3 cm thick. Cutting it this way shortens the cooking time and allows the sauce to penetrate better.
Step 3
Prepare the vegetables to be cooked with the pork. Cut the onion into large pieces, and slice the green onion diagonally. If you prefer a spicier dish, remove the seeds from the Cheongyang peppers before slicing. Peel the garlic cloves.
Step 4
Now, prepare a pot for boiling the pork. Add the cut pork tenderloin, prepared vegetables (onion, green onion, garlic, Cheongyang peppers), 5 bay leaves, and 1 tablespoon of whole peppercorns to the pot. Pour in enough water to generously cover the pork and vegetables. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 30 minutes. This process helps remove any gamey odors and tenderizes the meat.
Step 5
After simmering for about 30 minutes, test the pork by piercing it with a chopstick. If it goes in easily, the pork is cooked. Carefully remove the cooked pork from the pot. Strain the remaining liquid through a sieve to get a clear broth. This broth will be used for the braising sauce, so don’t discard it.
Step 6
Let the removed pork cool slightly, then shred it finely by hand along the grain. Shredding it this way allows the sauce to absorb well and improves the texture. Be careful not to shred it while it’s too hot, to avoid burning your hands.
Step 7
Place the finely shredded pork back into a clean pot.
Step 8
Add the boiled and peeled quail eggs to the pot as well. Pour in about 1 liter of the reserved clear broth. Add just enough broth to cover the quail eggs and pork. If the broth isn’t enough, you can add a little plain water.
Step 9
Now it’s time to add the delicious braising sauce. Pour in 100ml of soy sauce and 2 tablespoons of oligosaccharide, and mix well. Simmer over medium-low heat with the lid off for about 20-30 minutes. Stir occasionally until the sauce has reduced to a thick consistency and develops a nice sheen. Taste and adjust with more soy sauce if needed, according to your preference.
Step 10
After about 20-30 minutes, the sauce should be significantly reduced, leaving a rich, syrupy consistency, and the ingredients should be well-infused with the savory flavor. It’s done! Sprinkle with sesame seeds for a final touch. Enjoy with a bowl of warm rice!
