Braised Pork with Quail Eggs (红烧肉鹌鹑蛋)

红烧肉鹌鹑蛋

Braised Pork with Quail Eggs (红烧肉鹌鹑蛋) — a Chinese recipe made with pork belly, ready in about 75 minutes. Step-by-step instructions with photos.

Ingredients

• pork belly, cut into 3 cm cubes
• quail eggs, hard-boiled and peeled
• ginger, sliced
• scallions, cut into 3 cm lengths
• light soy sauce
• dark soy sauce
• Shaoxing wine
• rock sugar
• star anise
• neutral oil

Instructions

1. Blanch pork belly cubes in boiling water for 3 minutes. Drain and rinse. This removes impurities and firms the meat.
2. Hard-boil quail eggs: place in cold water, bring to a boil, cook 8 minutes. Peel carefully while still warm.
3. Heat oil in a heavy pot over medium heat. Add rock sugar and stir until melted and caramelized to amber (about 2 minutes).
4. Immediately add blanched pork belly. Toss to coat in caramel. Add ginger, scallion, star anise. Pour in Shaoxing wine, light soy, and dark soy.
5. Add enough hot water to just cover the pork. Bring to a boil, then reduce to a simmer. Cover and cook 40 minutes. Add quail eggs and simmer 20 minutes more until sauce reduces to a glossy glaze.