Braised Pork with Quail Eggs (红烧肉鹌鹑蛋)

红烧肉鹌鹑蛋

Braised Pork with Quail Eggs (红烧肉鹌鹑蛋) — Home-styleShanghai (上海) home cooking.

Ingredients

• pork belly, cut into 3 cm cubes
• quail eggs, hard-boiled and peeled
• ginger, sliced
• scallions, cut into 3 cm lengths
• light soy sauce
• dark soy sauce
• Shaoxing wine
• rock sugar
• star anise
• neutral oil

Instructions

1. Blanch pork belly cubes in boiling water for 3 minutes. Drain and rinse. This removes impurities and firms the meat. (Scum rises to the surface; water turns cloudy)
2. Hard-boil quail eggs: place in cold water, bring to a boil, cook 8 minutes. Peel carefully while still warm. (Yolks are fully set, pale yellow)
3. Heat oil in a heavy pot over medium heat. Add rock sugar and stir until melted and caramelized to amber (about 2 minutes). (Sugar melts, bubbles, turns golden-amber)
4. Immediately add blanched pork belly. Toss to coat in caramel. Add ginger, scallion, star anise. Pour in Shaoxing wine, light soy, and dark soy. (Pork glistens with amber glaze; aromatics sizzle)
5. Add enough hot water to just cover the pork. Bring to a boil, then reduce to a simmer. Cover and cook 40 minutes. Add quail eggs and simmer 20 minutes more until sauce reduces to a glossy glaze. (Gentle bubbles; sauce is deep crimson; eggs are stained amber)