Home-style Braised Pork Belly with Quail Eggs
When it comes to braised pork, it's almost everyone's favorite. There are so many ways to cook it. We Southerners prefer a sweeter taste. Today, I will introduce you to my recipe. This method makes the dish soft and not greasy, truly rich but not cloying! If you like it, give it a try! If not, feel free to ignore!
Ingredients
Steps
Clean the pork belly and blanch it in boiling water (add ginger and cooking wine to remove the smell). Set aside.
Heat the pan, add cooking oil and rock sugar, and slowly melt the sugar on low heat.
When the syrup turns slightly yellow, add the blanched pork belly and stir-fry until the pork changes color.
Then add Sichuan peppercorns, star anise, and Tsao-ko (black cardamom).
Continue to stir-fry until fragrant. Always keep the heat low and be careful not to burn the pan.
Add dark soy sauce, light soy sauce, and balsamic vinegar.
Add 2 bowls of hot water (always use hot water when cooking braised pork, never cold water). Bring to a boil over high heat, then reduce to low heat.
Cook for about 20 minutes. When the sauce starts to thicken but there is still some liquid, add the quail eggs and salt.
Cook for about another 10 minutes. When the quail eggs change color and the pork becomes tender, it's done (you can skip the eggs and eat just the braised pork).
Serve and enjoy. You can almost smell the aroma through the screen! Haha 😄😄