Tiger-Skin Quail Eggs Braised with Red-Braised Pork

Ingredients

• pork belly (Choose pork belly with an even ratio of fat to lean meat; ask the butcher to remove any hair from the skin. The video does not specify the quantity.)
• scallions (For blanching the pork; also prepare scallion segments for later. The video does not specify the quantity.)
• ginger (For blanching the pork; also prepare several slices for sautéing. The video does not specify the quantity.)
• 1 勺 Huadiao wine (Add when blanching the pork; the subtitles also mention that cooking wine can be used as a substitute.)
• cooking oil (A small amount for coating the wok, frying the pork belly, and frying the quail eggs; an additional amount is used in the alternative method for making caramel color, but the quantity is not specified.)
• quail eggs (The video does not specify the quantity.)
• star anise (The video does not specify the quantity.)
• Huadiao wine (Drizzle around the pork while braising; the video does not specify the quantity. Cooking wine may be used as a substitute.)
• caramel color (Use prepared caramel color; the quantity is not specified. After adding caramel color, do not add light soy sauce or dark soy sauce.)
• 2 勺 light soy sauce (Use according to the on-screen proportions when caramel color is unavailable; omit when caramel color is used.)
• 1 勺 oyster sauce (Use according to the on-screen proportions when caramel color is unavailable; when caramel color is used, the video says that soy-based seasonings should be omitted.)
• 1 勺 fermented red bean curd sauce (Red fermented bean curd may be used as a substitute; use according to the on-screen proportions when caramel color is unavailable.)
• salt (To taste; taste at the end and add more if needed.)
• rock sugar (A few pieces; the video does not specify the quantity.)
• chicken bouillon (To taste; the video does not specify the quantity.)
• boiling water (It is better to add more rather than less; the video does not specify the exact quantity.)
• 2 片 dried hawthorn slices (Helps tenderize the pork.)

Steps

1. 1

   Buy pork belly with an even ratio of fat to lean meat, and ask the butcher to remove any hair from the skin.

2. 2

   Place the pork belly in a pot of cold water. Add the scallions, ginger, and 1 tbsp Huadiao wine; cooking wine may be used as a substitute.

3. 3

   Once the water boils, start timing and blanch the pork for about 10 minutes. Remove the pork belly and let it cool.

4. 4

   Cut the cooled pork belly into pieces of your preferred size.

5. 5

   Heat the wok and add a small amount of cooking oil to coat it.

6. 6

   Add the pork belly skin-side down. Cover the wok, leaving a small gap, and pan-fry over medium heat for about 3 to 5 minutes, until the skin is golden and lightly fragrant.

7. 7

   Pour off the excess rendered fat. Stir-fry the pork belly briefly for several dozen seconds, avoiding overcooking the lean meat, then remove it from the wok.

8. 8

   Use the remaining oil in the wok to fry the quail eggs. Fry over high heat for about 5 to 6 minutes, until the surfaces become wrinkled and golden. Remove and set aside.

9. 9

   Prepare several slices of ginger, scallion segments, and the star anise. Heat the wok, add these aromatics, and stir-fry until fragrant.

10. 10

    Return the pork belly to the wok and stir-fry for several dozen seconds.

11. 11

    Drizzle in a ring of Huadiao wine; cooking wine may be used as a substitute.

12. 12

    Add the caramel color. The video says that soy sauce and dark soy sauce are not needed when caramel color is used. If prepared caramel color is unavailable, the on-screen method is: add a small amount of oil to the wok, heat it, then add yellow rock sugar. Cook over medium-low heat until small bubbles appear, immediately turn off the heat, and then add the pork belly and stir-fry to coat it with color.

13. 13

    When caramel color is unavailable, add 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp fermented red bean curd sauce or red fermented bean curd, salt to taste, a few pieces of rock sugar, and chicken bouillon to taste, according to the on-screen proportions. The video does not clearly state whether all of these seasonings should be omitted when prepared caramel color is used.

14. 14

    Pour in boiling water, adding more rather than less, and add 2 dried hawthorn slices.

15. 15

    Once the water boils, simmer for about 2 minutes. Then cover the wok, reduce the heat to low, and braise for about 50 minutes.

16. 16

    Remove the scallions, ginger, star anise, and other aromatics from the wok.

17. 17

    Add the fried quail eggs, cover the wok, and continue braising for 10 minutes.

18. 18

    Uncover the wok and increase the heat to high to reduce the sauce. Taste for saltiness; if it tastes bland, add more salt. Turn off the heat once the sauce reaches the thick consistency shown in the video.

Notes

The video does not provide specific quantities for the pork belly, quail eggs, boiling water, or most of the seasonings. The subtitle for the caramel-color alternative mentions yellow rock sugar but does not specify the quantity. The ending mentions serving the dish with sour plum drink and tomatoes; these are accompaniments, not ingredients for braising the pork.

Nutrition per serving

• homestyle cooking
• main course
• red-braising
• braising
• pork
• eggs