Braised Pork with Quail Eggs

Place quail eggs in cold water and bring to a medium boil. Once boiling, cook for another 3 minutes, remove, and submerge in cold water to cool. Peel and set aside.

Wash the pork belly thoroughly and cut into small pieces. Boil in cold water with ginger slices and cooking wine. Remove and set aside.

In a bowl, marinate the blanched pork belly with 1 tbsp dark soy sauce, 2 tbsp light soy sauce, 1 tbsp cooking wine, and 1 tbsp oyster sauce. Mix well and let sit for 20 minutes.

Heat oil in a pot, add a few pieces of rock sugar, and stir until caramelized. Add the marinated pork belly and stir-fry evenly.

Add seasonings: ginger slices, scallion sections, star anise, bay leaves, and cinnamon stick. Stir-fry quickly.

Pour in 2 bowls of hot water (or beer), bring to a boil, cover with a lid, and simmer over low heat for 20 minutes. Add quail eggs and continue to simmer for 40 minutes. Once the pork is tender, turn up the heat to reduce the sauce. Done!