Braised Pork and Quail Eggs by Xiao Mei

Boil in a small pot for 10 minutes. Rinse with cold water and remove the shells.

The secret to peeling is to tap the entire egg 360 degrees, then start peeling from the hollow area. The best condition is when the shell comes off in one continuous strip. If you try to peel off a large piece at once, you might pull off some egg white. Discard any cracked eggs where the yolk is exposed... or just eat them directly.

Add water to the pork until it's submerged, boil for 10 minutes at 100°C, then strain with a reverse small spoon. Rinse and save for later.

Add oil, ginger, bay leaf, and star anise. Cook for 3 minutes at 120°C, speed 1.

Add the butterfly whisk, place the pork evenly on both sides, add seasonings and water. Cook for 40 minutes at Varoma temperature, remove the measuring cup lid and stir with a small spoon.

Add quail eggs and cook for 20 minutes at 98°C with a small spoon. Replace the measuring cup lid.

Once done, remove the butterfly whisk and let the eggs soak in the braised sauce for 10 minutes.

Eat up!