Finished dish photo of Quail Egg Braised Pork

Quail Egg Braised Pork

I've always been conflicted about making braised pork at home. If you use too little meat, it won't be flavorful enough; if you use too much, you can't finish it in one meal, and it ends up wasted. A few days ago, I saw a post suggesting that using meat broth to simmer the pork makes it very fragrant. I'm going to give it a try!

Ingredients

Pork belly1 jin
Quail eggs6 pcs
Rock sugarAppropriate amount
SaltAppropriate amount
Dark soy sauceAppropriate amount
Ginger6 slices
ScallionsA bunch
Star anise1 pc
Cinnamon stick1 piece
Cooking wineAppropriate amount
Soy sauceAppropriate amount
Bone brothLeftover broth is fine

Steps

1

Braised pork can be made in many ways. My version is a home-style one. Blanch the pork in boiling water until cooked. Some people say just blanching to remove impurities and blood is fine, but I prefer boiling it a bit longer! Add ginger slices, scallions, and cooking wine to the water to eliminate the smell and enhance the fragrance.

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2

6 quail eggs. Actually, I don't like eggs, but the little 'beast' at home does, so I add some. Why 6? It's based entirely on the kid's appetite. Whether there are 6 or 10 eggs, he finishes them in one meal. To prevent overeating, 6 is just right!

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3

Heat oil in a pan and sauté ginger, scallion, and garlic. Some suggest caramelizing rock sugar first for color, but my family doesn't like sweet-flavored meat, so I skip this step. Similarly, we don't particularly enjoy star anise and cinnamon, so I simply add a little for flavor during simmering instead of sautéing them first.

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4

Add the diced pork belly and stir fry together. Note: Some recommend searing the meat until slightly charred on both sides for extra flavor. Based on my experience, if you have over 90 minutes to simmer the meat, you can sear it. However, for a 1-hour recipe, avoid charring as it makes the outer layer harder to soften when simmering, resulting in a tougher texture.

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5

Add dark soy sauce for coloring, then season with cooking wine, light soy sauce, salt, and sugar. I don't recommend fixed amounts—just taste as you go and adjust. I don't like strong spice flavors, so I typically avoid bay leaves, finding their flavor strange. A small amount of cinnamon and star anise adds a nice hint of aroma. Pour in leftover bone broth to submerge the ingredients, then simmer. Bring it to a boil, then reduce to low heat to cook. In my experience, 1.5 hours is the ideal time for the meat's flavor and texture. Add the quail eggs after the meat has simmered for half an hour!

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6

Done! Plate it nicely and take a good photo ^_^

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Cooking Tips

If you want to simmer longer, cut the meat into larger chunks. As the fat renders, the pieces will shrink in size. Always use low heat for simmering and check the pot every 20 minutes to prevent sticking to the bottom, which can lead to burning. If there's too much broth left near the end, turn up the heat to reduce it quickly. Also, using meat broth to simmer the meat definitely adds more flavor, even leftover broth works great!