Braised Pork Belly with Quail Eggs
Quail eggs are nutritious, the braised pork sauce is rich and flavorful, and it's an easy-to-make dish perfect with rice. It feels like life cannot do without meat 💁🏻♀️
Ingredients
Steps
Boil the quail eggs, peel them after cooking, and set aside to cool.
Clean the pork belly and cut it into small chunks.
Add water to a pot, bring to a boil, add pork belly chunks, 2 green onion segments, 2 slices of ginger, and 2 tablespoons of cooking wine. Once boiled, remove any scum, then take out the pork belly to drain.
Add oil to a pan and heat until 50% hot. Fry the quail eggs over low heat until golden brown on both sides, then remove and set aside.
Using the same pan without cleaning, add the pork belly. Without adding cooking oil, stir-fry over low heat until fat renders and pork is slightly golden. Then remove from the pan.
Clean the pan, add oil, and heat to 50% hot. Add rock sugar and stir until melted. Then add pork belly and dark soy sauce and stir evenly to coat the pork with color.
Add purified water to the pot to cover the pork belly. Add cooking wine, salt, bay leaves, star anise, green onion segments, ginger slices, and braised meat seasoning. Once boiling, turn to medium-low heat and simmer for 30 minutes. Then add the quail eggs and simmer for another 20 minutes. Finally, increase to high heat and reduce the sauce.
The pork belly is rich but not greasy, the quail eggs are crispy outside and tender inside, and the sauce is flavorful. Serve with rice for a delicious meal.