Red Braised Pork Belly with Quail Eggs

Name: Red Braised Pork Belly with Quail Eggs
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Ingredients: 1.5 lb Pork belly with skin ((Cut into 1'' cubes)); 16 Quail eggs ((Optional. Or you can use 5 chicken to substitute.)); 4 Green onions ((Cut into 2'' pieces)); 6 slices Ginger; ¼ cup Brown sugar; ¼ cup Cooking wine ((Shaoxing wine. If you can't find shaoxing wine, you can use Japanese sake as a substitute.)); ¼ cup Light soy sauce; 1 tbsp Dark soy sauce; Water ((Cold water for blanching, hot water for stewing.))

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Prep Time: 20 minutes

Cook Time: 100 minutes

Total: 120 minutes

Servings: 4

Author : Ms Shi and Mr He

hongshaorou pork belly quail eggs

Ingredients

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1.5 lb Pork belly with skin ((Cut into 1'' cubes))16 Quail eggs ((Optional. Or you can use 5 chicken to substitute.))4 Green onions ((Cut into 2'' pieces))6 slices Ginger¼ cup Brown sugar¼ cup Cooking wine ((Shaoxing wine. If you can't find shaoxing wine, you can use Japanese sake as a substitute.))¼ cup Light soy sauce1 tbsp Dark soy sauceWater ((Cold water for blanching, hot water for stewing.))

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Instructions

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Step 1

Put 16 quail eggs in a small saucepan. Add cold water to cover eggs by one inch. Bring to a boil. Once the water is boiled, simmer over medium low heat for 7 minutes.

Step 2

Transfer the hard boiled quail eggs to a bowl of iced water. Leave eggs in the ice bath for 5 minutes for easy peeling.

Step 3

Peel the quail eggs. Set aside.

Step 4

Cut pork belly into 1 inch cubes. Put them into a pot and fill with cold water. Boil over high heat. Once boiled, skim off the froth if there is any.

Step 5

Add 2 green onions and 3 slices of ginger into the pot. Put the lid on, simmer the pork belly over low heat for 30 minutes. (Most recipes do not have this step. This is the most special and important part from my grandpa's secret recipe! With this simmering step, the pork belly will be less oily and much tenderer!)

Step 6

Drain the pork belly. Dry them up with kitchen towels.

Step 7

Layer the pork belly cubes in a frying pan, pan fry over medium heat until each side turns golden brown and a little crispy. (Do not add cooking oil at this step. Pork belly will release oil.)

Step 8

Transfer the pan fried pork belly cubes to a dutch oven pot. (There should be a layer of pork oil (lard) in the frying pan. You can pour the lard into a clean jar, and save it for other dishes. Lard is perfect for cooking Chinese style noodles.)

Step 9

Add 2 green onions, 3 slices of ginger, ¼ cup brown sugar, ¼ cup cooking wine (Shaoxing wine), ¼ cup light soy sauce, and 1 tablespoon dark soy sauce to the dutch oven pot. Add hot water until barely cover the pork belly cubes.

Step 10

Cook over medium high heat until boiled. Put the lid on. Turn to medium low heat to simmer for 1 hour.

Step 11

Remove the lid. Add peeled quail eggs to the pot. Stir to cover the eggs evenly with the sauce.

Step 12

Leave the pot uncovered, use medium heat to thicken the sauce for 10-15 minutes, until all the pork belly cubes and eggs are coated in glossy sauce, and there is barely no liquid left in bottom of the pot.

Step 13

Serve with steamed rice and vegetables of your choice.