A Rich and Savory Pork and Egg Soy-Braised Delight
#PorkSoyBraised #EggSoyBraised #UsingStirFryPork #SimpleSideDish #HeartyMeal
Introducing a deeply flavorful pork and egg soy-braised dish, perfect for any meal! We’re using thinly sliced pork, typically used for stir-fries, which significantly cuts down cooking time while ensuring a tender texture. This recipe is packed with quail eggs and hard-boiled eggs, making it a truly satisfying side dish that will have everyone reaching for more rice. The thin cut of the pork allows the savory sauce to penetrate beautifully, creating a rich and complex flavor. You can tenderize the pork in just about 10 minutes. Make this hearty and beloved side dish for your family today!
Ingredients
- 180g thinly sliced pork (for stir-fry)
- 2 whole garlic cloves
- 1 tsp grated ginger (or sliced ginger)
- 1/3 cup cooking wine (like Cheongju)
- 10 hard-boiled eggs, peeled
- 20 pre-cooked quail eggs, peeled
- 1 cup soy sauce
- 1 Tbsp natural seasoning powder
- 3 Tbsp honey (or sugar)
- 1 Tbsp cinnamon powder
- 3 cups water
Cooking Instructions
Step 1
First, let’s prepare the pork to remove any gamey odors. In a pot, combine the pork slices, 2 whole garlic cloves, 1 tsp of grated ginger (or sliced ginger if available), and 1/3 cup of cooking wine. Add enough water to just cover the ingredients and bring to a boil. Adding aromatics like garlic, ginger, and cooking wine helps to eliminate any unwanted pork smell, ensuring a cleaner taste.
Step 2
The secret ingredient for today’s braised dish is this thinly sliced stir-fry pork! I picked it up during a great sale at the supermarket. Its thin cut means no extra preparation is needed, making it incredibly convenient. This allows us to create a fantastic braised dish without any fuss. (Note: I believe I purchased it for around 2,000 KRW.)
Step 3
Instead of boiling the pork for a long time, it’s best to blanch it briefly in the boiling water with the aromatics and cooking wine. About 10 minutes of simmering is sufficient to remove odors and impurities, resulting in a cleaner braised dish. Be careful not to overcook, as it can make the pork tough.
Step 4
For the quail eggs, I used convenient pre-cooked ones. For the chicken eggs, I hard-boiled them myself and peeled them carefully. Having these prepped in advance makes the main cooking process much smoother.
Step 5
Now, let’s begin making the delicious soy-braised dish! Arrange the blanched pork, pre-cooked quail eggs, and peeled hard-boiled eggs neatly in a pot. Packing them in evenly will help them absorb the sauce uniformly.
Step 6
Add 1 cup of soy sauce for a rich savory flavor and 1 Tbsp of cinnamon powder for a subtle, warm aroma. Cinnamon powder is an unexpected secret ingredient that can add a sophisticated depth to braised dishes. It might seem unusual at first, but give it a try!
Step 7
To balance the 1 cup of soy sauce, add 3 cups of water. This generous amount of liquid ensures the ingredients are fully submerged and braise properly. Instead of sugar, I’m using 3 Tbsp of honey for a natural sweetness that enhances the overall flavor profile.
Step 8
To boost the umami, I’m adding 1 Tbsp of natural seasoning powder. Once all the sauce ingredients are in, bring it to a rolling boil over high heat. As soon as it starts boiling vigorously, reduce the heat to low and let it simmer uncovered. Simmering with the lid off allows the sauce to reduce and concentrate its flavor.
Step 9
As it simmers, you’ll notice the eggs and quail eggs gradually taking on a beautiful, deep brown color from the soy sauce. Continue to simmer on low heat until the liquid has reduced by about two-thirds. This slow braising process allows the flavors to deeply infuse into every component.
Step 10
Once the sauce has thickened and the eggs, quail eggs, and pork have turned a delicious deep brown, your dish is ready! This makes an excellent side dish that can be stored in an airtight container in the refrigerator for up to two weeks. However, to maintain its freshness for longer, always use clean utensils when serving. Avoid introducing saliva or other food particles, as this can lead to spoilage.
Step 11
After letting it cool completely and storing it in the refrigerator, here’s the finished pork and egg soy-braised dish! See how deeply the soy sauce has penetrated into the ingredients, making it look incredibly appetizing? I made this this afternoon, and the color has already deepened by dinnertime. For serving, slice the eggs in half for a beautiful presentation on your plate. Enjoy this hearty and delicious braised dish!
