How to Make Delicious Red-Braised Pork Belly with Quail Eggs

Q: Can I use different cuts of pork for this recipe?
A: Yes, while pork belly is traditional for its fat content and tenderness, other cuts can be used, but cooking times may vary.

Q: Is it necessary to use both light and dark soy sauce?
A: Yes, light soy sauce adds saltiness, while dark soy sauce provides a rich color and sweetness, balancing the flavors.

Q: Can I omit the sugar?
A: Sugar is important for the caramelization process and the sweet flavor profile of red-braised pork. Omitting it will change the taste significantly.

Q: How long should I stew the pork for optimal tenderness?
A: Stewing for at least 40 minutes is recommended for the pork to become tender and absorb the flavors fully.

Q: Can I add other spices to the dish?
A: Yes, while star anise and cinnamon are traditional, feel free to experiment with other spices like cloves or fennel seeds for a personal touch.

Red-Braised Pork Belly with Quail Eggs


  • 250g Pork Belly
  • 5-6 Quail Eggs (approx. 100g)
  • 2 tsp White Sugar
  • 1 Star Anise
  • 1 Cinnamon Stick
  • Light Soy Sauce (to taste)
  • Dark Soy Sauce (to taste)
  • Salad Oil (for frying)
  • Salt (to taste)
  1. Gather all ingredients.
  2. Add salad oil to a pan.
  3. Before heating, add quail eggs and fry until golden brown. Remove and set aside.
  4. Add a small amount of oil to the same pan.
  5. Add sugar and cook until it turns yellow.
  6. Add the pork belly and fry until golden brown.
  7. Add dark soy sauce, light soy sauce, and salt.
  8. Add star anise and cinnamon, and stew for 40 minutes.
  9. Add the fried quail eggs and continue to stew until the sauce thickens.
  10. Serve when the sauce has reduced to your liking.
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  • High in protein and fats.
  • Contains essential vitamins and minerals from pork and eggs.
  • Can be high in sodium; adjust soy sauce and salt to taste.
  • Moderate in calories, depending on serving size.