Braised Pork with Quail Eggs

This is 1kg of front cut pork, pork belly can also be used. The difference is that front cut has more lean parts while pork belly has more fat. Blanch and clean off the foam.

In a cold pan, add rock sugar. Not too much oil is needed as the pork will release oil when stir-fried later.

Stir-fry until bubbles form.

Add the pork to color it.

These are the seasonings. Skip any you don't have, or add others if available. It's flexible.

Stir-fry longer to render out more fat from the pork, making it less greasy.

Add all seasonings.

Add cooking wine.

Add water until the pork is submerged.

Simmer over low heat.

Add light soy sauce.

Add dark soy sauce for color.

I bought pre-peeled quail eggs, but it's recommended to boil and peel them yourself for better hygiene.

When the sauce is reduced by half, add quail eggs and continue cooking.

When the sauce is almost gone, it's ready to serve.

I prefer a sweeter taste, so I add more sugar and thicken with starch before serving. These are optional steps based on personal preference.

The starch-thickened pork has a glossy surface. Enjoy!