Homestyle Braised Pork
Pork belly cubes are braised slowly in soy, sugar and cooking wine until lacquered mahogany and fork-tender. Each piece is rich, melt-in-the-mouth and sweetly savoury, the ultimate homely version of a Chinese classic.
Instructions
- 1
Prepare quail eggs.
- 2
Wash the pork thoroughly.
- 3
Cut into pieces.
- 4
Add to the pan and sauté until oil is released.
- 5
Stir-fry rock sugar.
- 6
Caramelize sugar.
- 7
Add pork belly and cooking wine.
- 8
Prepare cinnamon, bay leaves, and star anise for the clay pot.
- 9
Green onions, ginger, and garlic.
- 10
Add an appropriate amount of boiling water and a spoonful of dark soy sauce.
- 11
Three tablespoons of light soy sauce.
- 12
Give me some vinegar.
- 13
Fry the quail eggs for a bit.
- 14
Bring to a boil over high heat.
- 15
Simmer over low heat.
- 16
Plate and add chopped green onions.
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Ingredients
Main Ingredients
- pork bellyto taste
- Quail eggto taste
Seasonings
- Saltto taste
- light soy sauceto taste
- dark soy sauceto taste
- rock sugarto taste
- Cinnamonto taste
- Star aniseto taste
- Bay leafto taste