Grandma’s Braised Pork

Overview

Grandma’s braised pork that everyone can make. Whether it is a family banquet or a restaurant guest, our specialties are highly praised.

Materials are ready. Wash the pork belly, remove the hairy roots and cut into equal-sized pieces.
Boil the quail eggs, peel them and set aside.
Bring water to a boil in a pot and pour in cooking wine.
Blanch the pork belly in water and set aside.
Pour oil into the pot and quickly stir-fry the blanched pork belly.
Add 2 tablespoons light soy sauce and 3 tablespoons dark soy sauce.
Stir-fry to coat evenly.
Add water to cover the pork belly, green onion, ginger and yellow rock sugar.
Cover, bring to a boil, turn to low heat and simmer for 40 to 60 minutes until the meat is crispy and tender. The time should not be too long, otherwise the lean meat will become very old.
Place the quail eggs and simmer over low heat for about 15 minutes.
Turn on high heat, stir-fry while draining the soup, remove the stewed onion and ginger, remove from the pot and serve on a plate.