Super Flavorful Braised Pork with Quail Eggs (Oil-Free Version)

Boil quail eggs in cold water for five minutes, then cool them with cold water to make peeling easier.

Prepare all ingredients in advance~

Perfect pork belly 🥩. Use the same old method: cut the pork belly into cubes, dry with kitchen paper, and pan-fry directly over low heat. Most people boil the meat first and then stir-fry it with oil, but I skip both steps to save time and reduce oil. Isn't that great~

Fry the meat until golden brown on both sides, then set aside~

For the rock sugar, use the same old method: place it in a plastic bag and crush it with the back of a knife. Use the oil from the pork belly to caramelize the sugar over low heat.

Add the pork belly to coat with the caramelized sugar, then add ginger, scallion, star anise, and cinnamon. Add a tablespoon of cooking wine and stir-fry for two minutes, then add dark soy sauce for color.

Add water and then the quail eggs (score a cross on each quail egg before adding to enhance flavor).

After about thirty minutes, reduce the sauce over high heat, add a little salt, and the remaining scallion.

Ta-da! The delicious dish is ready~