Q: Can I use different cuts of pork for this recipe?
A: Yes, while pork belly is traditional for its fat content and tenderness, other cuts can be used, but cooking times may vary.
Q: Is it necessary to use both light and dark soy sauce?
A: Yes, light soy sauce adds saltiness, while dark soy sauce provides a rich color and sweetness, balancing the flavors.
Q: Can I omit the sugar?
A: Sugar is important for the caramelization process and the sweet flavor profile of red-braised pork. Omitting it will change the taste significantly.
Q: How long should I stew the pork for optimal tenderness?
A: Stewing for at least 40 minutes is recommended for the pork to become tender and absorb the flavors fully.
Q: Can I add other spices to the dish?
A: Yes, while star anise and cinnamon are traditional, feel free to experiment with other spices like cloves or fennel seeds for a personal touch.
Red-Braised Pork Belly with Quail Eggs
Notes
- 250g Pork Belly
- 5-6 Quail Eggs (approx. 100g)
- 2 tsp White Sugar
- 1 Star Anise
- 1 Cinnamon Stick
- Light Soy Sauce (to taste)
- Dark Soy Sauce (to taste)
- Salad Oil (for frying)
- Salt (to taste)
- Gather all ingredients.
- Add salad oil to a pan.
- Before heating, add quail eggs and fry until golden brown. Remove and set aside.
- Add a small amount of oil to the same pan.
- Add sugar and cook until it turns yellow.
- Add the pork belly and fry until golden brown.
- Add dark soy sauce, light soy sauce, and salt.
- Add star anise and cinnamon, and stew for 40 minutes.
- Add the fried quail eggs and continue to stew until the sauce thickens.
- Serve when the sauce has reduced to your liking.
- High in protein and fats.
- Contains essential vitamins and minerals from pork and eggs.
- Can be high in sodium; adjust soy sauce and salt to taste.
- Moderate in calories, depending on serving size.
