Braised Pork with Tiger Skin Quail Eggs
Suddenly it's late autumn, time to gain some autumn weight to prepare for the coming winter~ This weekend, I made braised pork at home and added fried quail eggs. The tiger skin quail eggs absorbed the braising sauce, doubling the deliciousness~ This time, I used the Maxim micro-pressure non-stick pot to make the braised pork. This pot combines multiple functions of frying, stir-frying, boiling, and deep-frying. It features dual non-stick technology, making it easy to use even for beginners. The micro-pressure cooking function significantly reduces cooking time, and the lid can be opened anytime without safety concerns.
Ingredients
Steps
The Maxim micro-pressure non-stick pot used in this recipe is like having a frying pan, a wok, a stew pot, a skillet, and a milk pot all in one.
Prepare all the required ingredients.
Boil the quail eggs in a pot with enough water.
After boiling, immediately transfer the quail eggs to cold water and peel them.
Place the whole piece of pork belly in cold water and bring to a boil over high heat.
Remove the scum, then wash the pork belly with warm water.
Cut the pork belly into large chunks.
Without adding oil, dry-fry the pork belly in the pot until the skin forms a golden crust.
Add enough oil to the pot and fry the quail eggs.
Before frying, pat the quail eggs dry with a kitchen towel to reduce oil splatter.
Leave a little oil in the pot, add scallions, ginger, star anise, cinnamon, and bay leaves, and stir-fry until fragrant. For beginners' reference, this recipe skips caramelizing sugar and uses dark soy sauce for color instead.
Add the pork belly and stir-fry.
Pour Hua Diao wine along the edge of the pot.
Add light and dark soy sauce.
Add rock sugar.
Pour in boiling water, enough to cover the meat.
Add the fried quail eggs and simmer together.
Cover the pot and press the micro-pressure button.
After about 30 minutes, when the liquid is almost reduced, open the lid and add salt to taste.
Turn up the heat to reduce the sauce.
Garnish with a few chopped scallions~
The braised pork is rich and glossy, with lean meat that's flavorful and tender, fatty meat that's soft and delicious, and skin that's bright red and chewy.
The tiger skin quail eggs soaked up the braising sauce and taste even better than the meat.
Great review~