So Delicious It Makes You Cry‼️ Braised Pork with Quail Eggs, Super Detailed Recipe
Braised pork is a home-style dish made with streaky pork as the main ingredient, and the method is very simple. Good braised pork should be so tender that it melts in your mouth, rich but not greasy. Cooking braised pork with quail eggs provides a nutritious and even more delicious combination~ Using a Maxam micro-pressure non-stick pan to make braised pork is more convenient, reducing the cooking time while producing sweet, soft, and melt-in-your-mouth braised pork. In the recipe, a spoon of dark soy sauce or light soy sauce refers to a standard Chinese spoon of 15g.
Ingredients
Steps
Wash the streaky pork and cut it into 3cm chunks. I used bone-in streaky pork with rib sections.
No need to blanch the meat. Heat a little oil in the Maxam non-stick pan, then add the pork chunks one by one. Fry over medium heat to render the fat, making sure each piece is pressed against the pan to release the fat. (If you prefer to blanch, cut the pork into chunks, add ginger slices and scallion segments, bring to a boil, then remove the meat, rinse with hot water, drain, and then fry in the non-stick pan.)
Fry for about 5 minutes over medium heat until both sides of the pork are golden brown. Remove the fried pork and set aside.
Use the rendered pork fat to caramelize the sugar. Heat the oil in the pan to medium temperature, add rock sugar, and heat over low flame until the sugar turns amber and bubbles form. Avoid high heat, as overcooking the sugar will make it bitter.
Add the pork back to the pan and stir-fry to coat evenly with the caramelized sugar.
Then add cooking wine, light soy sauce, dark soy sauce, cinnamon stick, star anise, bay leaves, ginger slices, and scallions to the pan.
Finally, pour in enough boiling water to almost cover the pork‼️ Remember, it must be boiling water‼️ Cold water will make the meat tough.
Bring to a boil over high heat, then simmer over low heat for 45 minutes, stirring occasionally. Using the Maxam micro-pressure non-stick pan with the lid on and the micro-pressure button pressed can shorten the cooking time. A regular pot takes 1 hour, but the Maxam micro-pressure non-stick pan has a unique lid design—a micro-pressure transparent lid—that significantly reduces cooking time without losing flavor~
While the pork is braising, prepare the quail eggs. Place the eggs in cold water, bring to a boil over medium heat, then cook for another 4 minutes. Remove and immediately soak in cold water to cool, making them easier to peel. Peeling quail eggs requires some patience~
This is what the braised pork looks like after 20 minutes of cooking. The pan is deep enough to cook 1kg of pork without issue (the picture shows 1kg of pork).
After 20 minutes, add the quail eggs to the pan and continue cooking with the pork.
This is the finished braised pork with quail eggs—already very tender. But we're not done yet—one more step: reduce the sauce over high heat!
After braising, turn the heat to high to reduce the sauce. In about 10 minutes, the sauce should thicken and coat the meat evenly. Then cover the lid and let it sit for 5 minutes—this makes the pork even softer and shinier✨ The Maxam micro-pressure non-stick pan is truly amazing!!
Plate the dish and sprinkle with chopped scallions.
Shiny✨
Serve with a bowl🍚