Ingredients
– 1 pound of pork belly, skin on
– 10-12 quail eggs
– 1/4 cup soy sauce
– 1/4 cup dark soy sauce
– 1/4 cup rice wine or Shaoxing wine
– 2 tablespoons sugar
– 2-3 slices of ginger
– 2-3 cloves of garlic, crushed
– 1 star anise
– 1-2 green onions, chopped
– 2 cups water or chicken broth
– Salt and pepper to taste
Equipment Needed
– A heavy-bottomed pot or Dutch oven
– A small saucepan for boiling quail eggs
– A sharp knife for cutting the pork
– A wooden spoon for stirring
– A cutting board
Step-by-Step Instructions
First things first, you’ll want to start by preparing your ingredients. Begin by slicing the pork belly into 1-2 inch pieces; this allows for maximum flavor absorption later on. In my experience, I find that the cuts don’t have to be perfectly uniform, as long as they’re roughly the same size. I also like to boil the quail eggs for about 4-5 minutes, and once they’re done, I place them in ice water to make peeling a breeze. That soft, tender egg is just the perfect accompaniment to the pork belly! (See the next page below to continue steps…)