Mind-Blowing Braised Pork Belly with Quail Eggs
Ingredients
- 300 pork belly
- 20 quail eggs
- as needed ginger, garlic, and scallions
- 1 cassia bark
- 3 star anise
- 4 bay leaves
Instructions
- Delicious and not greasy — the finished dish.
- Cut the pork belly into chunks. Boil the quail eggs, peel, and set aside. Place the pork belly in cold water, add 1 tablespoon of cooking wine and scallion segments, bring to a boil and skim off the foam, then remove the pork. Without adding oil to the pan, sear the pork belly over low heat until both sides are lightly golden. Remove and pour out the excess fat. Add rock sugar to the pan and cook until it turns into caramel, then toss the pork belly in to coat evenly. Pour in two bowls of boiling water.
- Add 1 tablespoon cooking wine, 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, and 1 tablespoon oyster sauce. Add star anise, cassia bark, bay leaves, a scallion knot, ginger, and garlic. Simmer for 30 minutes. Then add the quail eggs and continue simmering over medium-low heat for another 20 minutes. Finally, turn up the heat to reduce the sauce until thickened, and it is ready to serve!
- The finished dish.
