Braised Pork with Quail Eggs

Name: Braised Pork with Quail Eggs
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1000g Pork belly; 500g quail eggs; 20g shallot; 20g ginger; 5 Dried chili; 1g pepper; 2 tablets Bay leaf; 1 short section Cinnamon; 3 pcs star anise; 25ml Cooking Wine; 20ml Soy sauce; 3g salt; 20g crystal sugar; 1g Thirteen incense; 800ml drinking water

by The cat who doesn't want to go downstairs

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Braised pork is the most common but the most classic home-cooked dish. The braised pork is fragrant but not greasy, moderately crispy, and slightly sweet in savoury. It is a complete killer of rice. Every time I make braised pork, I like to add some side dishes, and the side dishes will become very delicious if they absorb the broth of the braised pork. Potatoes, carrots, quail eggs, and taro are all good choices. They won't steal the limelight from the braised pork, and they are still delicious.
Braised Pork with Quail Eggs is a very popular home-cooked dish made from quail eggs and pork belly. The braised pork is fragrant but not greasy, and the quail eggs are delicious. Even the most disliked child in the family can't help but ask for a bowl of rice when he sees this dish on the table.

Braised Pork with Quail Eggs

1. First of all, we have to prepare all the ingredients needed to make this [Quail Egg Braised Pork]: 1000g pork belly, 500g quail egg, 20g spring onion, 20g ginger, 5 dried chilies, 1g pepper, 2 slices of bay leaves, 1 small piece of cinnamon , 3 star anise. Clean the pork belly first, drain the water, and then cut into even-sized pieces. Then cut the green onion into green onion segments, and cut the ginger into ginger slices for later use. Boil the quail eggs and shell them for later use.

2. Put the sliced pork belly into a soup pot, add 10ml of cooking wine, add an appropriate amount of water to a boil over high heat, blanch it and remove the froth to remove.

3. Put the blanched pork belly into an automatic wok, add the chopped green onion, ginger slices, dried chili, pepper, bay leaves, cinnamon and star anise.

4. Add 15ml of cooking wine, 20ml of soy sauce, 10ml of light soy sauce, 3g of salt, and 1g of thirteen incense.

5. Add 20g of rock sugar and 800ml of drinking water. The amount of water is just as good as the meat.

6. Cover the lid, plug in the power to the automatic wok, then press the start button, select the "Broiled Pork" function, and the cooking process will be executed automatically. When automatically entering the "juice collection" program, open the lid and put in the peeled quail eggs.

7. The quail eggs are also delicious when the juice is automatically collected, and the braised quail eggs can be served on a plate.

8. The braised pork is fragrant but not greasy, and the quail eggs are delicious.

Tips:
1. Boil the pork belly with cold water. If you use boiling water, it is easy to coagulate the protein in the meat, and it is not easy to remove the blood and water in the meat.
2. The quail eggs should be boiled on a low fire. The high fire is easy to explode. After being cooked, it is easier to peel off the shell by removing it and soaking it in cold water.