Braised Quail Eggs and Pork Tenderloin: A Healthy and Flavorful Side Dish
Perfect for Lunchboxes and Kids! Braised Quail Eggs and Pork Tenderloin Recipe
This recipe creates a healthier, leaner version of the classic braised quail eggs and pork tenderloin, offering a balanced savory and slightly sweet flavor profile.
Main Ingredients
- Pork tenderloin 600g
- Quail eggs 2 packs (approx. 20-25 eggs)
- Onion 1/2
- Green onion 1 stalk
- Dried apple 1 handful
- Dried shiitake mushrooms 1 handful
- Ginger slices 3-4 pieces
- Bay leaves 5-6 leaves
- Whole peppercorns a pinch
Braising Sauce
- Soy sauce 6 Tbsp
- Oyster sauce 1 Tbsp
- Rice syrup (Jocheong) 2 Tbsp
- Oligosaccharide 2 Tbsp
- Mirin (or cooking sake) 2 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp
- Soy sauce 6 Tbsp
- Oyster sauce 1 Tbsp
- Rice syrup (Jocheong) 2 Tbsp
- Oligosaccharide 2 Tbsp
- Mirin (or cooking sake) 2 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp
Cooking Instructions
Step 1
In a pot, add enough water to cover the pork tenderloin. Add a pinch of whole peppercorns, bay leaves, ginger slices, and 1 Tbsp of mirin. Simmer the pork tenderloin until cooked through. This step helps to remove any gamey odor and tenderize the meat.
Step 2
Once the pork is cooked, rinse it under cold water to remove any impurities. Let it cool slightly, then shred it into bite-sized pieces (about 2-3 cm) along the grain. Shredding allows the sauce to penetrate better, resulting in a more flavorful dish.
Step 3
In a bowl, combine the soy sauce, oyster sauce, oligosaccharide, rice syrup, and the remaining 1 Tbsp of mirin. Whisk well to create the braising sauce.
Step 4
Boil and peel the quail eggs. (Alternatively, you can use pre-boiled, peeled quail eggs for convenience.) Pour the prepared braising sauce into a pot and add enough water to cover the quail eggs. Stir well. Once the sauce begins to boil, simmer for a short while to allow the eggs to absorb the flavors.
Step 5
While the quail eggs are simmering, thinly slice the onion and cut the green onion into large pieces. Add the sliced onion, green onion, dried shiitake mushrooms, and dried apple to the pot with the quail eggs. Braise over medium-low heat for about 10 minutes. This process infuses the sauce with the natural sweetness of the vegetables, enriching the overall flavor. After 10 minutes, remove the onion and green onion to prevent them from becoming too soft, but you can leave the dried shiitake mushrooms in the pot to cook further if you enjoy their texture.
Step 6
After removing the vegetables, add the shredded pork tenderloin to the pot. Mix well with the sauce and continue to braise over medium heat for another 10 minutes. Stir occasionally to ensure the sauce coats the pork evenly. Taste and adjust seasoning if needed – add more soy sauce if it’s not salty enough, or more rice syrup/oligosaccharide if it needs more sweetness. If the sauce has reduced too much, add a little water to reach your desired consistency.
Step 7
Finally, stir in 1 Tbsp of sesame oil and 1 Tbsp of toasted sesame seeds. This dish is now complete – a lean, tender, and delightfully sweet and savory braised quail egg and pork tenderloin. It’s perfect served over warm rice, making it an excellent choice for children’s meals, lunchboxes, and healthy diet plans.
