Quail Eggs and Braised Pork Belly That Goes Well with 3 Bowls of Rice
Braised pork belly is not difficult to make; you just need to pay attention to some details. With enough cooking time, the flavors will be just right. The best part is that this meat dish is loved by both adults and children, and it’s impressive enough to serve to guests.
Ingredients
Steps
Cut the pork belly into appropriately-sized chunks.
Bring water to a boil and blanch the pork.
Prepare the ingredients needed: bay leaves, ginger, garlic, hawthorn, and yellow rock sugar.
No need to add oil. Using low heat, put the blanched pork belly into the pan and slowly render the fat.
Once the oil has been rendered and the meat is golden brown, it's ready.
Push the meat to one side of the pan and add the yellow rock sugar to caramelize it. Use low heat and take your time—don’t let it burn.
Once the sugar has melted, mix it with the meat evenly. Then add hot water, dark soy sauce, light soy sauce, salt, ginger, garlic, and bay leaves. Bring to a boil over high heat.
Transfer to a clay pot. Once it’s boiling, reduce to low heat and let it simmer. If you want a simpler option, you can skip the clay pot and just simmer it directly in the frying pan after adding water.
After 40 minutes, add the quail eggs. While waiting, boil the quail eggs. Kids love them! If you don’t have quail eggs, you can skip them or add other ingredients like bean curd sticks, dried tofu, or regular tofu. These absorb the flavor well without clashing.
After 50 minutes, the dish is ready, leaving some sauce for kids to spoon over their rice. Delicious!