Braised Pork Belly with Quail Eggs

Cut the pork belly into pieces. Cut them larger if you prefer bigger chunks, and smaller if you prefer smaller ones.

Place quail eggs in water, bring to a boil, cook until done, and peel carefully without breaking.

Prepare bay leaves, star anise, dried chili, ginger slices, and green onions.

Heat the pan and add oil. Once the oil is hot, add rock sugar and stir continuously on low heat until bubbling.

When it starts to bubble, immediately add the pork belly and stir-fry. Be cautious of splashing oil; wearing long sleeves is recommended. Spread the pieces out rather than stacking them, and fry until they're slightly crispy.

Add the spices, salt, light soy sauce, and dark soy sauce. Stir-fry to mix.

Transfer to a pressure cooker, add the peeled quail eggs, and enough water to just cover the ingredients. Cook under pressure for 8 minutes after it begins steaming.

Once done, open the lid and reduce the sauce over high heat.

Finished! For aesthetics, you can remove the spices before serving.