Braised Pork Belly with Quail Eggs
Today, we recommend an upgraded version of pork belly—Braised Pork Belly with Quail Eggs! The softness of the eggs combined with the tenderness of the meat, plus the aromatic and rich sauce after simmering, can't it capture your hungry soul?
Ingredients
Steps
Wash the quail eggs, bring to a boil in cold water, then continue boiling for 3-4 minutes. Remove and cool in cold water.
Dry the quail eggs, place them in a container, and gently shake until all the shells crack. Peel the shells and set aside.
Cut the pork belly into chunks. Halve the scallion lengthwise and cut into small sections. Slice the ginger.
Blanch the pork belly in cold water, then remove and set aside.
Heat oil in a pan over high heat, then reduce to low heat. Add the white parts of the scallion and ginger slices to stir-fry until fragrant. Add star anise, cinnamon stick, and sugar, and stir-fry for a few moments.
Increase to medium heat, add the pork belly, and stir-fry until the pork changes color and releases oil. Drain the excess oil.
Add the quail eggs and stir-fry until they change color.
Add hot water until it covers the ingredients, then add cooking wine, light soy sauce, dried chili peppers, and salt.
Bring to a boil over high heat, cover with a lid, and simmer over low heat for about 40 minutes.
Finally, increase to high heat to reduce the sauce.
Serve and garnish with scallions. The irresistible Braised Pork Belly with Quail Eggs is ready to enjoy!