Indulge in the rich, savory depths of this Sticky Red Braised Pork Belly with Quail Eggs – a classic Chinese dish elevated to unforgettable levels. The melt-in-your-mouth pork belly, infused with aromatic spices and a luscious, sticky red braising sauce, is a symphony of textures and flavors. Tiny quail eggs nestled amongst the tender pork add a delightful surprise with each bite, creating a dish perfect for a special occasion or a comforting weeknight meal. The vibrant color alone is enough to whet your appetite, promising a culinary adventure you won't soon forget.
This recipe simplifies the traditional approach, making this seemingly complex dish surprisingly accessible for home cooks of all skill levels. We'll guide you through each step, from expertly preparing the pork belly to achieving that perfect balance of sweet, savory, and umami. Ready to embark on this delicious journey? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Big pot
- Sieve
- Clay pot (or Dutch oven/slow cooker)
Ingredients
- Skin-on pork belly: 1 piece, cut into 1-inch thick strips, then cubed
- Water: enough to cover pork belly
- Oil: 2 teaspoons
- Sugar: 1/4 cup
- Chinese cooking wine: 3 tbsp
- Ginger: slices
- Scallions: stalks
- Soy sauce: 3 tbsp
- Oyster sauce: 2 tbsp
- Citron panjang (or soybean paste): 1.5 tbsp
- Five-spice powder: 0.5 teaspoon
- Quail eggs (or 4-5 chicken eggs): 2 dozen (or 4-5)
Step-by-Step Instructions
Step 1. Prepare the Pork Belly and Aromatics
- Fill a pot with water, add pork belly, bring to a boil over medium heat. Partially cover, skim off scum.
- Add blanched pork, cooking wine, ginger, and scallions to the pot. Stir to deglaze.
Step 2. Braise the Pork Belly
- Preheat clay pot, add oil and sugar. Stir over medium-low heat until caramelized.
- Add soy sauce, oyster sauce, citron panjang (or soybean paste), water, and five-spice powder. Stir well. Simmer for 1.5 hours, adding hot water if needed.
Step 3. Cook and Add the Quail Eggs
- Boil quail eggs for 3 minutes (chicken eggs for 8 minutes). Rinse with cold water and crack the shells.
- Add the eggs to the braising pot and continue to cook until the pork is tender.
Step 4. Reduce Sauce and Serve
- Discard ginger and scallions. Turn heat high, constantly stir to reduce the sauce to a glossy glaze.
- Serve hot with rice.
Read more: Authentic Cantonese Beef Stew: A Step-by-Step Guide
Tips
- Blanching removes impurities for a clearer sauce.
- Use a clay pot or similar for even heat distribution.
- Quail eggs are smaller and cook faster than chicken eggs; adjust cooking time accordingly.
- Cracking the egg shells makes peeling easier.
- Check the liquid level during simmering and add hot water if necessary.
Nutrition
- N/A
FAQs
1. Can I use regular chicken eggs instead of quail eggs?
Yes, you can! Larger eggs will just need a slightly longer cooking time to ensure they're fully cooked through. The overall flavor profile will be slightly different, but still delicious.
2. How can I make the braising sauce thicker?
If your sauce is too thin, simmer it uncovered for a few more minutes to reduce the liquid. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of cold water) towards the end of cooking to thicken it further.
This Sticky Red Braised Pork Belly with Quail Eggs recipe delivers a truly unforgettable culinary experience, showcasing the rich flavors and textures of classic Chinese cuisine. The seemingly complex dish is surprisingly simple to create, making it perfect for both seasoned cooks and enthusiastic beginners. So gather your ingredients, follow the steps, and prepare to impress yourself and your loved ones with this delectable masterpiece.