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

Heat vegetable oil in a large pot over medium-high heat. Add the pork belly cubes and sear them on all sides until they turn golden brown and caramelized, about 5-7 minutes. This step helps to lock in the flavor and adds depth to the dish.
Prepare the Braising Liquid:

Once the pork is browned, add the ginger, garlic, and dried chili peppers to the pot, sautéing them until fragrant, about 1-2 minutes.
Pour in the soy sauce, dark soy sauce, Shaoxing wine, and sugar. Stir everything together, allowing the sugar to dissolve and the sauces to blend into a rich base.
Add the Spices:

Add the star anise and cinnamon stick to the pot, then pour in the water. Stir well to combine. Bring the mixture to a simmer over medium heat.
Simmer the Pork Belly:

Reduce the heat to low, cover the pot, and let the pork belly braise for about 1.5 to 2 hours, stirring occasionally to ensure the meat is cooking evenly and absorbing all the flavors. The pork should be tender and the sauce should thicken slightly as it reduces.
Add the Quail Eggs:

While the pork is braising, gently boil the quail eggs in a separate pot for about 5-6 minutes. Once cooked, peel the eggs carefully.
After 1.5 to 2 hours of braising, add the quail eggs to the pot, stirring gently to combine. Let the eggs simmer in the sauce for an additional 20-30 minutes, allowing them to absorb the flavors.
Finish the Dish:

Taste the sauce and adjust seasoning with a bit of rice vinegar, if desired, for a touch of acidity. Remove the pot from heat once the pork belly is tender and the quail eggs have absorbed the savory braising liquid.
Serve:

Serve the Red Braised Pork Belly with Quail Eggs hot over steamed rice. Garnish with chopped green onions or cilantro if desired.
Serving and Storage Tips: