Boil quail eggs for 8 minutes, then cool in cold water and peel.

Cut pork tenderloin into 5 cm long pieces.

Mix soy sauce, cooking syrup, sugar, cooking wine, and 1.5 cups of water to create the marinade. Pour over pork tenderloin.

Add bay leaves to the pork and marinade, then boil for 15 minutes.

Push the pork to one side of the pot and add peeled quail eggs. Simmer for another 10 minutes.

Remove pork and bay leaves from the pot. Let the pork cool and discard the bay leaves.

Shred the pork into bite-sized pieces and place on a serving dish. Pour the remaining marinade and quail eggs over the pork.

Drizzle sesame oil and sprinkle sesame seeds over the dish.