Chinese Braised Pork Belly with Quail Eggs (红烧肉卤鹌鹑蛋)
1 hour 5 minutes
This a meat-eater recipe - braised pork belly with quail eggs. It is super easy to make, and I am sure you gonna love sticky, succulent pork and flavorful eggs covered in a red, glossy sauce.
- 680g / 1.5 lb of skin-on pork belly
- 50g / ¼ cup of white sugar
- 3 tbsp of Chinese cooking wine
- 3 tbsp of soy sauce
- 2 tbsp of oyster sauce
- 1.5 tbsp of Sichuan dou ban jiang
- 600ml / 2.5 cups of water
- 2 inches of ginger, sliced thinly
- 3 scallions, cut into stalks
- 1/2 tsp of five-spice powder
- 24 quail eggs
- Diced scallions as garnish
Asian Clay Pot
- Cut the pork belly into 1-inch thick strips then dice them into cubes.
- Fill a big pot with 2-3 liters of water, add the pork belly, and bring it to a boil over medium heat. Please partially put on the lid. Otherwise, the water will overflow when it comes to a boil.
- Skim the scum using a sieve, remove the pork from the pot, and set it aside. This step is called blanching, a popular method to treat meat in Chinese cuisine. The purpose is to eliminate the foamy scum to get a clear glossy sauce at the end.
- Preheat the clay pot and add 2 tsp of oil and 1/4 cup of sugar. Stir over medium-low heat for a few minutes to caramelize it. If you don't have a clay pot, use a heavy-duty Dutch oven, a pressure cooker, or a slow cooker.
- Once the caramel sugar is producing foamy bubbles, add the blanched pork belly, along with 3 tbsp of Chinese cooking wine, to drop the temperature of the clay pot so you don't burn the sugar. Stir for a minute to evaporate the alcohol.
- Toss in some ginger slices and scallion stalks. Season it with 3 tbsp of soy sauce, 2 tbsp of oyster sauce, and 1.5 tbsp of Sichuan dou ban jiang.
- Pour in 600g / 2.5 cups of water and stir well. Last, add 1/2 tsp of five spice powder to give the dish a nice complex aroma.
- Simmer the pork at low heat for 1.5 hours.
- Meanwhile, boil the quail eggs for 3 minutes. If using chicken eggs, you will have to boil them for 8 minutes.
- Peel the quail eggs and add them to the clay pot. Braise them for the rest of the time or until the pork is tender.
- Discard the scallions and ginger because they are soggy now.
- Turn the heat to high and constantly stir to reduce the braising liquid until it becomes thick and glossy. This will take about 5 minutes.
- Serve with white rice.