Gallery
Braised Pork Belly with Quail Eggs
Hunan dish ready in 35 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 15m
- Cook
- 45m
- Total
- 1h
- Servings
- 4
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Hunan
IngredientsWhat you'll need for Braised Pork Belly with Quail Eggs
| Ingredient | Amount |
|---|---|
| Pork belly | 500g |
| Quail eggs | 10 as needed |
| Ginger | 3 slices |
| Star anise | 2 as needed |
| Dark soy sauce | 2 tbsp |
| Cooking wine | 2 tbsp |
| Salt | to taste |
| Rock sugar | 30g |
| Bay leaves | 2 as needed |
- Pork belly500g
- Quail eggs10 as needed
- Ginger3 slices
- Star anise2 as needed
- Dark soy sauce2 tbsp
- Cooking wine2 tbsp
- Saltto taste
- Rock sugar30g
- Bay leaves2 as needed
Cooking StepsHow to cook Braised Pork Belly with Quail Eggs step by step
-
Step 1Pork belly in cold water with ginger and cooking wine. Cook until color changes, remove, wash, cut. Boil quail eggs until cooked, peel. Fry quail eggs until crispy. Fry pork until golden.
-
Step 2Add rock sugar to caramelize. Add ginger, star anise, cinnamon, bay leaves. Add cooking wine, soy sauces, oyster sauce. Add boiling water, braise for 30 minutes.
-
Step 3Add quail eggs, cook 15 more minutes. Reduce sauce, season, garnish with scallions.
Braised Pork Belly with Quail Eggs
Hunan dish ready in 35 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 500g Pork belly
- 10 as needed Quail eggs
- 3 slices Ginger
- 2 as needed Star anise
- 2 tbsp Dark soy sauce
- 2 tbsp Cooking wine
- to taste Salt
- 30g Rock sugar
- 2 as needed Bay leaves
Instructions
-
Pork belly in cold water with ginger and cooking wine. Cook until color changes, remove, wash, cut. Boil quail eggs until cooked, peel. Fry quail eggs until crispy. Fry pork until golden.
-
Add rock sugar to caramelize. Add ginger, star anise, cinnamon, bay leaves. Add cooking wine, soy sauces, oyster sauce. Add boiling water, braise for 30 minutes.
-
Add quail eggs, cook 15 more minutes. Reduce sauce, season, garnish with scallions.
Recipe Details
Common Questions
What's the most common mistake to avoid?
The biggest mistake is not having all ingredients prepped and measured before you start cooking (mise en place). Chinese cooking moves fast — once the wok is hot, there’s no time to chop.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Most Chinese dishes reheat well on the stovetop over medium heat.
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
