Delicious Braised Pork Belly with Tiger-Skin Eggs
Haven't made braised pork belly for a while. Since I have time today, let's make a delicious braised pork belly with tiger-skin eggs for my two loved ones.
Ingredients
Steps
Cut the pork into large chunks.
Peel the quail eggs and set aside.
Prepare the ingredients.
No oil is needed in the pan; directly add the pork, ginger, and spices to fry.
Fry until oil comes out and both sides are golden.
Take out and set aside.
Put the quail eggs into the pan used to fry the pork. The leftover oil is enough; no need to add more oil.
Fry until the tiger-skin texture appears.
Take out and set aside.
Add oil and rock sugar to the pan. If you have a tagine pot, you can use it here.
Stir-fry the rock sugar until melted. For those unfamiliar, you can use granulated sugar instead. Low heat is required.
Add the pork and eggs, and stir-fry.
Add hot water, soy sauce, dark soy sauce, salt, and green onion segments. Bring to a boil on high heat, then simmer on low heat.
Simmer until the sauce is reduced and thickened.
Plate and sprinkle with chopped green onion.
Pair it with rice for an amazing meal. 👍