Braised Pork Belly with Quail Eggs
This braised pork belly is rich but not greasy and lean but still tender. Paired with plump, round quail eggs, it’s highly nutritious. Whether you eat it with steamed white rice or big pan‑fried flatbreads, you’ll polish off every last bite—so satisfying! In winter I can never get enough of braised pork.
Ingredients
Steps
Cut the white part of the scallion into sections, slice the ginger, clean the pork belly and scrape the skin, then cut into large chunks.
Put quail eggs into a pot of cold water and boil until cooked through.
Remove the quail eggs, cool them in cold water, peel, and set aside.
Pour an appropriate amount of water into the pot, add the pork belly chunks, blanch for about 5 minutes, then remove and rinse clean with warm water.
Put the drained, blanched pork belly into a clean pot and pan-fry over low heat.
Fry until the surface of the meat is slightly browned and some fat has rendered out, then add the scallion, ginger, garlic, and spices. Stir-fry gently over low heat until fragrant.
Add Shao Xing wine, then pour in an appropriate amount of hot water and add dark soy sauce to color.
Bring to a boil over high heat and skim off the foam. Cover with a lid and simmer over medium-low heat for about 35 minutes.
Uncover, add an appropriate amount of salt, and put in the quail eggs that have been lightly scored with small cuts.
Add a spoonful of white sugar, turn to high heat to reduce the sauce, and stir constantly until the sauce coats each piece of meat evenly, then remove from the pan.