Chinese quail egg stew with belly pork
A hearty and flavorful Chinese stew featuring tender quail eggs and succulent belly pork, simmered in a rich and aromatic broth.
Instructions
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Sauté the Aromatics
- In a large pot or Dutch oven, heat vegetable oil over medium heat.
- Add minced garlic, sliced ginger, chopped green onions, star anise, and cinnamon stick. Sauté until fragrant, about 2 minutes.
- Sauté the Aromatics
- In a large pot or Dutch oven, heat vegetable oil over medium heat.
- Add minced garlic, sliced ginger, chopped green onions, star anise, and cinnamon stick. Sauté until fragrant, about 2 minutes.
- Brown the Belly Pork
- Add the belly pork pieces to the pot. Cook until browned on all sides, about 5-7 minutes.
- Deglaze and Simmer
- Pour in the Shaoxing wine to deglaze the pot, scraping up any browned bits from the bottom.
- Add chicken or pork broth, soy sauce, dark soy sauce, and sugar. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer gently for about 1 hour, or until the pork is tender.
- Add Quail Eggs
- Carefully add the peeled quail eggs to the stew, making sure they are submerged in the broth.
- Simmer for an additional 15-20 minutes to allow the flavors to meld together and the eggs to absorb the broth.
- Adjust Seasonings and Serve
- Taste the stew and adjust the seasoning with salt and pepper as needed.
- Remove the star anise and cinnamon stick.
- Serve the Chinese quail egg stew hot, garnished with chopped fresh cilantro if desired.
- Enjoy!
- Savor the rich flavors of this comforting Chinese dish. Enjoy it on its own or with steamed rice for a complete meal.
Recipe notes
- Quail eggs can be found in many Asian markets or specialty grocery stores.
- Belly pork adds richness and flavor to the stew, but you can also use other cuts of pork like shoulder or loin.
- Adjust the amount of soy sauce and sugar according to your taste preferences.
- Garnish with fresh cilantro for a burst of freshness.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- This stew pairs well with steamed rice or crusty bread for soaking up the delicious broth.
Ingredients
Scaled from 1 serving
Measurement system
- 6 quail eggs, boiled and peeled
- 200 grams belly pork, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 inch piece ginger, sliced
- 2 green onions, chopped
- 1 star anise
- 1 cinnamon stick
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 cups chicken or pork broth
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- Pinch of salt and pepper to taste
- Chopped fresh cilantro for garnish (optional)