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**Red Braised Pork Belly with Quail Eggs: A Rich and Flavorful Delight**
If you’re looking to elevate your cooking and indulge in a dish that’s bursting with rich flavors, **Red Braised Pork Belly with Quail Eggs** is an absolute must-try. This classic Chinese dish, also known as **Hong Shao Rou**, features tender, melt-in-your-mouth pork belly paired with delicate quail eggs, all bathed in a savory, sweet, and aromatic braising sauce. Perfect for special occasions or family gatherings, this dish is guaranteed to impress with its depth of flavor and heartwarming appeal.
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### **What Makes Red Braised Pork Belly with Quail Eggs So Special?**
The allure of **Red Braised Pork Belly with Quail Eggs** lies in its luxurious balance of sweet, savory, and umami flavors. The pork belly, a cut known for its tenderness and rich marbling, becomes incredibly succulent as it slowly braises in a soy-based sauce that’s infused with spices and aromatics. The addition of quail eggs adds a touch of elegance and a delicate, soft texture that complements the pork perfectly.
The slow-braising process ensures that the pork belly absorbs all the flavors of the sauce, resulting in a dish that’s both comforting and indulgent. The deep red color of the sauce gives this dish its name and visual appeal, making it as beautiful as it is flavorful.
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### **Ingredients for Red Braised Pork Belly with Quail Eggs**
#### For the Braised Pork Belly:
– 1 pound pork belly, cut into 1-2 inch cubes
– 10-12 quail eggs, boiled and peeled
– 2 tablespoons vegetable oil
– 3-4 slices of ginger
– 2 cloves garlic, smashed
– 1/4 cup soy sauce (preferably dark soy sauce for richer color)
– 1/4 cup Shaoxing wine (or dry sherry)
– 2 tablespoons sugar (brown sugar or rock sugar for authenticity)
– 1 tablespoon rice vinegar
– 1 cinnamon stick
– 2 star anise
– 2 dried bay leaves
– 2-3 cups water (enough to cover the pork belly)
– Salt, to taste
– 1-2 tablespoons cornstarch (for thickening the sauce, optional)
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### **How to Make Red Braised Pork Belly with Quail Eggs**
#### **Step 1: Blanch the Pork Belly**
1. In a large pot, bring water to a boil. Add the cubed pork belly and blanch for 3-5 minutes to remove any impurities.
2. Once the pork is blanched, drain it and set aside. This step ensures the pork is clean and helps to achieve a clearer braising sauce.
#### **Step 2: Prepare the Braising Sauce**
1. Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
2. Add the ginger slices and smashed garlic cloves, sautéing for 2-3 minutes until fragrant.
3. Add the soy sauce, Shaoxing wine, sugar, rice vinegar, cinnamon stick, star anise, and bay leaves to the pot. Stir to combine and allow the sugar to dissolve.
4. Pour in enough water to cover the pork belly (about 2-3 cups). Bring the mixture to a simmer.
#### **Step 3: Braise the Pork Belly**
1. Add the blanched pork belly into the braising sauce, ensuring the pork is fully submerged.
2. Reduce the heat to low, cover, and let it braise for 1.5 to 2 hours, stirring occasionally. The pork should become tender and soak up the rich flavors of the sauce.
3. After the first hour of braising, add the boiled quail eggs to the pot. Let the eggs cook in the sauce for the remaining time to absorb the flavor and color of the braising liquid.
#### **Step 4: Thicken the Sauce (Optional)**
1. If you prefer a thicker sauce, mix 1-2 tablespoons of cornstarch with a little cold water to create a slurry.
2. Stir the cornstarch mixture into the braising liquid, then let it simmer for a few more minutes until the sauce thickens to your desired consistency.
**Step 5: Serve and Enjoy**
1. Once the pork is tender and the sauce is thickened, taste and adjust the seasoning with additional salt or soy sauce if needed.
2. Serve the red-braised pork belly and quail eggs over steamed rice, garnished with chopped scallions or cilantro if desired.
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