Tender Braised Pork Thigh with Soy Sauce
The Ultimate Side Dish: Braised Pork Thigh!
Break free from the notion that braised meat is only for beef! This pork thigh braised in soy sauce turned out surprisingly delicious. I added plenty of whole garlic cloves and quail eggs, along with my favorite Shishito peppers. The soft, round, and tasty quail eggs are a highlight! This recipe is incredibly flavorful and satisfying.
Main Ingredients- Pork thigh 400g
- Quail eggs 30 pcs
- Whole garlic cloves 5 pcs
- Shishito peppers 10 pcs
- Dried ginger slices 5 pcs
- Whole black peppercorns 10 pcs
Braising Sauce Ingredients- Water 3 cups
- Soy sauce 1 cup
- Mirin (or cooking sake) 1/2 cup
- Sugar 1/2 cup
- Oligosaccharide 1 Tbsp
- Green chili pepper 1 pc
- Red chili pepper 1 pc
- Water 3 cups
- Soy sauce 1 cup
- Mirin (or cooking sake) 1/2 cup
- Sugar 1/2 cup
- Oligosaccharide 1 Tbsp
- Green chili pepper 1 pc
- Red chili pepper 1 pc
Cooking Instructions
Step 1
We’re using pork thigh, known for its juicy texture and fresh quality. This cut is perfect for making a flavorful braised dish. Pork thigh is lean yet rich in nutrients, making it a suitable choice for those watching their diet. Today, we’ll make a delicious side dish with this cut.
Step 2
Place the pork thigh in a pot and cover it with water. Bring it to a rolling boil for a minute or two. This step helps to remove any impurities and any gamey odor from the meat, ensuring a cleaner taste.
Step 3
After parboiling, rinse the pork under cold water to clean it. Then, place it back into a clean pot and add 3 cups of fresh water. Add the dried ginger slices and whole black peppercorns to the pot. These aromatics will help to infuse the meat with flavor and further eliminate any unwanted odors.
Step 4
While the pork is braising, let’s get the quail eggs ready. Hard-boil the quail eggs in a separate pot until fully cooked (about 10-12 minutes).
Step 5
Once the quail eggs are boiled, immediately transfer them to a bowl of cold water to cool down. After cooling, place the boiled quail eggs into a clean pot. Cover the pot with a lid and shake it vigorously back and forth. This trick helps to crack the shells evenly, making them much easier to peel.
Step 6
With the quail eggs peeled, let’s prepare the other ingredients. Finely chop the green chili pepper (remove seeds if you prefer less heat). Slice the red chili pepper diagonally for color. Wash the whole garlic cloves and Shishito peppers.
Step 7
Once the pork is tender (about 30-40 minutes of simmering), add the soy sauce (1 cup) and the peeled quail eggs to the pot. It’s important not to add the soy sauce too early in the cooking process, as it can toughen the meat. Adding it now allows the pork to absorb the flavor gently.
Step 8
Next, add the mirin (1/2 cup), sugar (1/2 cup), and oligosaccharide (1 Tbsp). These ingredients will add sweetness, depth, and a beautiful glossy finish to the braised pork. Stir everything well to combine.
Step 9
Now, add the chopped green chili pepper, red chili pepper, and whole garlic cloves to the pot. Once the Shishito peppers are added, turn off the heat immediately.
Step 10
Keep the lid on the pot. The residual heat will gently cook the Shishito peppers and garlic, preserving their texture and vibrant color. This method ensures the peppers remain slightly crisp and fresh. Your tender, glossy, and delicious braised pork thigh is now complete!
Step 11
Serve this delicious braised pork with a bowl of hot steamed rice. The combination of the slightly crisp Shishito peppers, soft quail eggs, and savory pork is simply irresistible. Enjoy this hearty and satisfying side dish that’s perfect for any meal!
