Braised Pork with Abalone and Quail Eggs

Prepare fresh abalones. I’m not skilled at picking them, so some were thick and others were thin. My daughter figured out that the edges that curl inward are slightly thicker.

Use a small toothbrush to scrub the black edges of the abalone until they turn white. Oh my, the scrubbed-off residue is really black!

Use a small spoon to carefully scoop out the entire abalone, remove the innards from the back, and continue scrubbing it clean.

Almost all are thoroughly cleaned now.

Cut cross-hatch patterns on the abalones for better flavor absorption.

Prepare the pork belly (I chopped it randomly 😂).

Blanch the pork with water, adding some cooking wine and ginger slices.

Remove scum from the surface and rinse with clean water. Set aside.

Render the fat from pork belly into lard, then add rock sugar to caramelize for color.

Add garlic and ginger slices, and stir-fry.

Add the pork belly and render the fat further.

Add quail eggs, dark soy sauce, light soy sauce, and braising sauce for a stir-fry (I’ve never figured out how to use dark and light soy sauce differently, so I just add a bit of both).

Pour in a can of beer.

Boil on high heat for 5 minutes, then transfer to a bowl and pressure cook on medium-low for 20 minutes (I was running late and couldn’t wait since my daughter was starving 😂). If you don’t use a pressure cooker, simmer on medium-low for 40 minutes to an hour. Add a bit of hot water if the liquid reduces too much during cooking.

I forgot to take photos of the grand moment of adding abalones 🤣: After pressure cooking, pour everything back into the pot, add abalones, stir-fry briefly, simmer for 5 minutes to reduce the sauce, and garnish with chopped spring onions.

Serve in a bowl and enjoy!