Savory Braised Pork and Eggs: A Rice-Stealing Recipe!
How to Make Delicious Braised Pork and Eggs at Home
This is a deeply flavorful braised dish featuring tender pork and chewy boiled eggs simmered in a savory soy sauce-based broth. It’s perfect as a side dish for rice, a great addition to lunchboxes, and an impressive offering for holiday gatherings or guests. I’ll guide you through the detailed steps and tips to create this delicious braised dish like a pro, right in your own kitchen.
Main Ingredients- Pork Loin (for braising) 600g
- Eggs 5 (or adjust to your preference)
Seasoning and Aromatics- Soy Sauce 100cc (approx. 1/2 cup)
- Oligosaccharide 30cc (approx. 3 Tbsp)
- Brown Sugar 1 Tbsp
- Cooking Wine (Mirin) 2 Tbsp
- Soup Soy Sauce 3 Tbsp (for final seasoning)
- Sesame Seeds 1 Tbsp (for garnish)
- Onion 1/2 (cut into large pieces)
- Green Onion 1/2 (cut into large pieces)
- Ginger 1 slice (sliced thinly)
- Soy Sauce 100cc (approx. 1/2 cup)
- Oligosaccharide 30cc (approx. 3 Tbsp)
- Brown Sugar 1 Tbsp
- Cooking Wine (Mirin) 2 Tbsp
- Soup Soy Sauce 3 Tbsp (for final seasoning)
- Sesame Seeds 1 Tbsp (for garnish)
- Onion 1/2 (cut into large pieces)
- Green Onion 1/2 (cut into large pieces)
- Ginger 1 slice (sliced thinly)
Cooking Instructions
Step 1
Pork Preparation: Prepare 600g of pork loin intended for braising. To prevent any gamey smell, soak the pork in cold water for about 10 minutes to drain any excess blood. This step ensures a cleaner and more tender result.
Step 2
Egg Preparation: You can use hard-boiled eggs or roasted eggs. (If using raw eggs to boil, place them in boiling water and cook for about 10-12 minutes.)
Step 3
Peel the Eggs: Carefully peel the boiled or roasted eggs and set them aside. (The original recipe mentions 7 roasted eggs, but we’ll stick to 5 for the basic recipe structure. You can adjust this number as needed.)
Step 4
Prepare Aromatics: Chop 1/2 onion into large pieces and cut 1/2 green onion into similar sizes to enhance the braising liquid’s flavor. Slice 1 piece of ginger thinly.
Step 5
Make Braising Sauce (1): Measure 100cc of soy sauce into a measuring cup; this forms the base of your deeply flavored braising liquid.
Step 6
Make Braising Sauce (2): Add 2 Tbsp of cooking wine (mirin) to help tenderize the pork and add a savory depth. (The original measurement is 30cc, but Tbsp is a common kitchen measure, so we’ll use 2 Tbsp. If you have a 30cc measure, feel free to use that.)
Step 7
Make Braising Sauce (3): Stir in 1 Tbsp of brown sugar for a touch of sweetness and a glossy finish.
Step 8
Make Braising Sauce (4): Add 30cc (about 3 Tbsp) of oligosaccharide for additional sweetness and shine. Mix all the sauce ingredients well. Do not add the soup soy sauce at this stage.
Step 9
Boil the Pork (1): Place the drained pork into a pot. Add the prepared onion, green onion, and ginger. Pour in just enough water to cover the pork; too much water can dilute the flavor.
Step 10
Boil the Pork (2): Cover the pot and bring to a boil over high heat for 15 minutes, then reduce to medium heat and simmer for another 5 minutes. A total of about 20 minutes of simmering should render the pork tender.
Step 11
Check Doneness and Cool: After 20 minutes, test the pork with a fork. It should be tender and easily shreddable along the grain. Once cooked, remove the pork from the pot and let it cool slightly. Shredding while hot can cause it to break apart.
Step 12
Utilize the Broth: Strain the pork cooking liquid through a sieve into a clean pot. This flavorful broth will add depth to your braised dish.
Step 13
Combine with Sauce: Pour the prepared soy sauce mixture into the strained pork broth and mix well. Now, the pot is ready for braising.
Step 14
Add Eggs and Braise (1): Gently place the peeled boiled eggs into the pot with the braising liquid. Soaking the eggs in the sauce will give them a beautiful color and infuse them with flavor.
Step 15
Infuse Eggs with Flavor: Let the eggs simmer in the soy sauce mixture for about 20 minutes. This allows the eggs to absorb the savory flavors, softening their texture and adding deliciousness.
Step 16
Shred the Pork: Once the pork has cooled enough to handle, shred it thinly along the grain. The thinner the shreds, the better the sauce will penetrate.
Step 17
Shredding Tip: For a texture similar to popular store-bought braised dishes, shred the pork as finely as possible. This ensures every bite is packed with the rich soy sauce flavor.
Step 18
Remove Eggs: Carefully take the infused eggs out of the braising liquid and set them aside.
Step 19
Braise the Pork: Add the thinly shredded pork to the soy sauce liquid and mix well. Now, you’ll simmer it gently over low heat.
Step 20
Reduce the Sauce: Cover the pot and bring to a simmer over high heat for 3 minutes, then reduce the heat to medium-low and continue to simmer until the sauce is slightly thickened and glossy. Be careful not to over-reduce, as the pork can become dry.
Step 21
Final Seasoning: Add 3 Tbsp of soup soy sauce to adjust the final seasoning. This adds a final layer of savory depth and enhances the overall flavor profile.
Step 22
Storage Tip and Completion: If you plan to store the braised dish for over two weeks, consider making the seasoning slightly saltier, as this helps preserve it. Finally, sprinkle 1 Tbsp of sesame seeds on top for a beautiful garnish. Your savory braised pork and eggs are ready!
Step 23
Finished Braised Dish: Behold the finished braised pork and eggs! The thinly shredded pork and infused eggs have perfectly absorbed the delicious soy sauce. Enjoy this delightful dish with a bowl of warm rice!
