Red Braised Pork Belly with Quail Eggs: A Rich, Flavorful Delight

Introduction: If you’re looking for a dish that’s both comforting and packed with deep, savory flavors, Red Braised Pork Belly with Quail Eggs is the perfect choice. This traditional Chinese dish is known for its tender, melt-in-your-mouth pork belly, braised in a rich soy sauce-based broth with aromatic spices. The addition of quail eggs brings a delicate touch to the dish, soaking up all the flavors while adding a slight richness. Serve it with steamed rice for an unforgettable meal that will leave everyone asking for seconds.

Ingredients:

For the Braise:

1 lb pork belly, cut into 1-2 inch cubes
8 quail eggs, peeled (boil them for 5-6 minutes for a soft center)
2 tablespoons vegetable oil
1/4 cup soy sauce
2 tablespoons dark soy sauce
1 tablespoon sugar (preferably rock sugar or brown sugar)
2 star anise
1 cinnamon stick
3-4 slices of ginger
3-4 garlic cloves, smashed
2-3 dried chili peppers (optional, for a touch of heat)
1/4 cup Shaoxing wine (or dry sherry)
2 cups water
1 tablespoon rice vinegar (optional, for added acidity)
How to Make:

Sear the Pork Belly: