Homestyle Braised Pork with Quail Eggs

Blanch the pork in water. Put it into cold water with cooking wine and ginger slices. After boiling, cook for another 2 minutes, then remove and drain.

Then remove it and drain.

Place the quail eggs in cold water and boil for 3 more minutes. We add more eggs at home since there are kids.

Peel eggs in water—it’s easier to remove the shell. After peeling, drain the eggs.

Optionally pan-fry until the surface is golden brown. Frying is optional.

Prepare the ingredients: a handful of rock sugar, chopped garlic, chopped green onion. Bay leaves, cinnamon stick, dried chili peppers, star anise—these are the essential spices for cooking meat.

Add a little cooking oil to the pan, then add the pork. The purpose of this step is to render out the fat so it’s less greasy. Fry over low heat until golden, then remove and set aside.

With the remaining oil, caramelize the sugar. Use rock sugar and heat after the oil has cooled slightly. Then turn on the heat and melt the sugar.

Add rock sugar to the cool oil.

This is what the caramelized sugar should look like—it could be darker. Avoid overcooking as it might burn, and don’t forget safety precautions.

Coat the pork evenly, as shown in the picture, then add water.

Add enough water to just cover the pork.

Add the seasonings (1 green onion + 1 bulb of garlic + 1 piece of cinnamon stick + 2 bay leaves + 5 dried chili peppers + 2 star anise) and (4 tablespoons of light soy sauce + 1 tablespoon of dark soy sauce + 1 tablespoon of oyster sauce + 5 tablespoons of cooking wine + 2 drops of vinegar). Use what you have on hand.

Bring to a boil, then reduce to a simmer. Cover with a lid.

When the liquid is reduced to about half, add the quail eggs. Keep simmering on low heat.

After about half an hour, reduce the sauce over high heat to the consistency shown in the video, then serve.

The dish is super tender and flavorful, not greasy at all.