Rich but Not Greasy - Braised Pork Belly

Choose pork belly with even layers.

Cut the pork belly into chunks.

Pan-fry the pork belly to release some oil. Fry both sides until golden, then remove.

Use the oil from frying to melt an appropriate amount of rock sugar.

Cook the rock sugar until it caramelizes.

Add the pork belly to the pan and stir-fry to coat with the caramelized sugar.

Pour in some beer, about one small can.

Add some ginger.

Add some light soy sauce. Adjust the amount based on your taste.

Add some dark soy sauce.

Add hot water to just cover the meat. Cover with a lid and simmer over medium-low heat. Add a bit of water halfway if needed to prevent burning.

Boil the eggs, then cool them in cold water and peel for later use.

After 50 minutes, add a small spoonful of salt (adjust based on taste).

Add the quail eggs and simmer for another 15 minutes. The dish is now ready to serve. For a melt-in-your-mouth texture, you can cook it longer or use a pressure cooker.