Braised Quail Eggs with Pork Tenderloin
Our Family’s Favorite Side Dish! Quail Eggs Braised with Generous Pork Tenderloin
Introducing a delicious, savory-sweet side dish that the whole family will love: Braised Quail Eggs. While quail eggs alone are wonderful, today we’ve made an even richer and more nutritious version by adding plenty of tender pork tenderloin. Pork tenderloin is rich in iron, which is great for preventing anemia, making it an excellent healthy side for our children. Make a generous batch, and you’ll have a rice-stealing dish ready anytime! Let’s get started on this delicious side dish right away!
Main Ingredients- 1kg quail eggs (approx. 20-25 eggs)
- 400g pork tenderloin
- 20 whole garlic cloves
- 4 stalks garlic scapes
Ingredients for Boiling Pork Tenderloin- 2 green onions (scallions)
- 5 whole garlic cloves
- 1/2 onion
- 1/3 cup cooking wine (mirin or sake)
- 1L water
Braising Sauce Ingredients- 1 cup water
- 1 cup soy sauce
- 1/3 cup cooking wine (mirin or sake)
- 1/3 cup corn syrup (or honey/sugar)
- 2 green onions (scallions)
- 5 whole garlic cloves
- 1/2 onion
- 1/3 cup cooking wine (mirin or sake)
- 1L water
Braising Sauce Ingredients- 1 cup water
- 1 cup soy sauce
- 1/3 cup cooking wine (mirin or sake)
- 1/3 cup corn syrup (or honey/sugar)
Cooking Instructions
Step 1
First, cut the pork tenderloin into bite-sized pieces, about 5cm (2 inches) long.
Step 2
Place the cut pork tenderloin in a pot. Add 5 whole garlic cloves, 1/2 onion, and 2 green onions. Pour in 1L of water.
Step 3
Boil the pork tenderloin until it’s fully cooked. Once it starts boiling, scum and impurities will rise to the surface. Skim these off with a spoon while it simmers to ensure a clean, pure flavor.
Step 4
Once the pork tenderloin is completely cooked, remove it from the pot and rinse it thoroughly under cold water. Don’t discard the boiling liquid; you can use some of it when making the braising sauce for a deeper flavor.
Step 5
After rinsing, let the pork tenderloin cool slightly. Then, shred it by hand into bite-sized pieces, following the grain of the meat. Shredding makes it more tender and allows the sauce to penetrate better.
Step 6
Peel 20 whole garlic cloves. Wash the garlic scapes and cut them into manageable pieces, about 4cm (1.5 inches) long.
Step 7
In a pot for braising, add the peeled quail eggs. Then, add the prepared shredded pork tenderloin, garlic scapes, and whole garlic cloves.
Step 8
Now, let’s make the delicious braising sauce. The golden ratio that tastes best to me is: ‘Water : Soy Sauce : Cooking Wine : Corn Syrup = 1 : 1 : 0.3 : 0.3’. I used 1 cup of water and 1 cup of soy sauce for easy measuring, plus 1/3 cup of cooking wine and 1/3 cup of corn syrup. (You can substitute sugar for corn syrup if you prefer).
Step 9
Pour the prepared sauce over the ingredients in the pot. Simmer over medium-low heat, allowing the flavors to meld. It’s important to stir occasionally to ensure the ingredients are evenly coated with the sauce and color. Be careful not to let the sauce burn, and cook until it becomes glossy.
Step 10
Your delicious Braised Quail Eggs with Pork Tenderloin, packed with pork, quail eggs, garlic, and scapes, is now complete! Making a generous batch means you’ll always have a satisfying side dish ready. The moist quail eggs, infused with soy sauce, and the chewy pork tenderloin create an irresistible combination. This is a side dish that’s hard to resist, even when you have a main course! We hope you try making this delightful Pork Tenderloin Braised Quail Eggs. Your whole family will surely enjoy it!
