Braised Pork with Quail Eggs

Prepare the ingredients: cut the pork belly into chunks, and prepare salt, cooking wine, rock sugar, dark soy sauce, scallion, and ginger.

Boil the pork in water with scallion and cooking wine for ten minutes, then remove and drain.

Melt the rock sugar over low heat to create caramel color, then turn to high heat.

Add the pork, dark soy sauce, and salt, stir-fry, then add boiling water to cover the pork.

Transfer to a clay pot and simmer over medium heat for one and a half hours, adding the quail eggs.

Pour back into a wok, reduce the sauce over high heat, and plate.