Braised Pork with Quail Eggs

Cut the pork belly into 1.5 cm cubes, blanch in cold water. Boil the quail eggs and peel them.

Heat a little oil in a pan, add two spoons of sugar, and stir-fry over low heat until caramel color appears and slightly smokes. This step is crucial for the braising. Under-frying won't give enough color, while over-frying will make it bitter. For first-timers, use the lowest heat to stir-fry slowly.

Add the pork belly and stir-fry until colored. Add scallion, ginger, Sichuan peppercorn, star anise, cinnamon, and bay leaves to sauté until fragrant.

Pour in a little dark soy sauce and an appropriate amount of oyster sauce, stir-fry until the color deepens. Then add two spoons of cooking wine and stir-fry briefly.

Add boiling water and quail eggs. Braise over medium-high heat for 15 minutes, then add salt to taste and simmer over low heat for half an hour.

Finally, reduce the sauce over high heat. Plate when a little sauce remains. The delicious Braised Pork with Quail Eggs is ready—time to serve with rice!