Ingredients
- Pork belly — as needed
- Quail eggs — as needed
- Star anise — 2
- Cinnamon stick — 1 piece
- Rock sugar — as needed
- Bay leaves — 2
- Scallions — 2
- Ginger slices — 4-5
- Salt — to taste
- Light soy sauce — 2 tbsp
- Dark soy sauce — 1 tbsp
- Cooking wine — 2 tbsp
- Oyster sauce — 1 tbsp
- Dried chili peppers — 3-4
Steps
- Cut pork belly into chunks. Blanch in cold water with scallion, ginger, and cooking wine for 2 minutes. Remove, drain, and pan-fry until golden on both sides. Leave the oil in the pan, add rock sugar to caramelize, then add pork and stir until color changes. Add cooking wine and enough boiling water to cover the pork (add a bit extra to avoid running out).
- Add 1 tbsp dark soy sauce, oyster sauce, 2 tbsp light soy sauce, scallion, ginger, star anise, cinnamon, bay leaves, and dried chilies. Bring to a boil on high heat, then simmer on low for 30 minutes. Add quail eggs and continue braising for 20 minutes until the sauce reduces and thickens.
- Transfer to a serving plate. Done!
