Pork and Quail Eggs in Oyster Sauce

🍲 Elevate your dining experience with the savory fusion of Pork and Quail Eggs in Oyster Sauce! A delightful blend of Chinese and Filipino flavours, this dish is sure to tantalize your taste buds. #FusionDelight #SavorySensation 🥢 Discover the savory fusion of Chinese and Filipino flavours with Pork and Quail Eggs in Oyster Sauce. Tender pork belly, quail eggs, and a rich sauce combine to create a culinary masterpiece.

Indulge in the rich flavours of Pork and Quail Eggs in Oyster Sauce, a delectable fusion dish that marries Chinese braised pork belly with a Filipino twist. This savory delight, with its glossy sauce and tender meat, is sure to elevate your dining experience to new heights.

Immerse yourself in the tantalizing blend of Chinese and Filipino cuisines with this innovative recipe. Inspired by the classic Chinese Braised Pork Belly, this dish incorporates the familiar flavours of oyster sauce and soy sauce, enhanced with a touch of Sichuan Doubanjiang for a hint of spice.

Prepare your taste buds for a symphony of flavours with the star ingredients of this dish. Succulent skin-on pork belly takes centre stage, its rich texture and melt-in-your-mouth goodness perfectly complemented by the savory sweetness of oyster sauce. Quail eggs add a delightful contrast, their delicate flavour infusing the dish with a unique depth of taste. String beans not only infuse a vibrant burst of colour but also contribute a delightful crunch, complementing the texture of the pork beautifully.

Delight your family and friends with this exquisite Braised Pork Belly with Quail Eggs. Whether served for lunch or dinner, this flavourful dish is sure to become a new favourite at your dining table.

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Pork and Quail Eggs in Oyster Sauce

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 45 mins
  • Total Time: 2 hours
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Chinese

Description

Discover the savory fusion of Chinese and Filipino flavours with Pork and Quail Eggs in Oyster Sauce. Tender pork belly, quail eggs, and a rich sauce combine to create a culinary masterpiece.


Ingredients

Units Scale

Instructions

  1. Blanch the pork belly by boiling it in water for a few minutes. Skim off any foam that rises to the surface, then remove the pork from the pot and set it aside.
  2. Preheat a clay pot or heavy-duty Dutch oven over medium-low heat. Add 2 tsp of oil and 1/4 cup of sugar to the pot. Stir until the sugar caramelizes.
  3. Add the blanched pork belly to the caramelized sugar, along with Chinese cooking wine, ginger slices, spring onion stalks and garlic.
  4. Stir in soy sauce, oyster sauce, Sichuan Doubanjiang, and five-spice powder. Pour in water and simmer the pork belly at low heat for 1 1/2 hours.
  5. Add quail eggs to the clay pot.
  6. Discard the scallions and ginger. Mash the garlic. Turn the heat to high and add the string beans to the pot. Stir constantly to reduce the braising liquid until it becomes thick and glossy, about 5 minutes.
  7. Serve with steamed white rice.

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5 Responses

  1. This is so Hokkien, homey and delicious!

  2. I just saw quail eggs at the market yesterday and now I have a good reason to get them! Love anything with pork belly and the seasonings in this a delightful.

  3. Pork and hard-boiled eggs may sound like quite an unusual or even peculiar combination. But I guess this complex sauce marries all the ingredients together well. From what I can see, the dish looks tasty and appetizing!

  4. Pork belly is so good! Unfortunately I have no access to fresh quail eggs. I have bought some in a jar with brine, and have no idea yet if they’re good or not. Great sounding recipe!

  5. Michelle says:

    This dish is so full of flavor! My kids love quail eggs and they would definitely go for this dish with plates of rice!






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