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Chinese Quail Egg Stew with Belly Pork

Tender belly pork in a rich soy-ginger stew, glossy and deep.
Quail eggs nestle in, popping with savory, sweet-spice warmth.
Every spoonful feels comforting, fragrant, and quietly luxurious.

dinner ⏱ 95 min 350 kcal / portion 10.0 g carbs / portion (estimated) eggglutenmustardsoy

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Chinese Quail Egg Stew with Belly Pork
v3 · rb0e705f985 20260727Z1751 6 pieces quail egg 200 g belly pork 1 tbsp vegetable oil 2 tbsp shaoxing wine fresh cilantro to taste 🍳 heat oil in pot 🍳 sauté garlic, ginger, and aromatics until fragrant brown belly pork pieces until browned 🍳 deglaze with Shaoxing wine and scrape browned bits 🍳 add broth and seasonings; bring to a simmer 🍳 cover and simmer until pork is tender 🍳 ⏱ 20 min add quail eggs and simmer taste and adjust with salt and pepper; remove anise and cinnamon 🍽 garnish with cilantro and serve hot Quail Egg Stew 🎉 2 pieces garlic 1 piece ginger 2 pieces green onion 1 piece star anise 1 piece cinnamon stick 473 ml chicken or pork broth 1 tbsp soy sauce 1 tsp dark soy sauce 4.2 g sugar salt to taste pepper to taste belly pork shaoxing wine chicken or pork broth, soy sauce, dark soy sauce, sugar quail egg salt, pepper fresh cilantro
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Preparation steps

  1. heat oil in pot
  2. sauté garlic, ginger, and aromatics until fragrant
  3. brown belly pork pieces until browned
  4. deglaze with Shaoxing wine and scrape browned bits
  5. add broth and seasonings; bring to a simmer
  6. cover and simmer until pork is tender
  7. add quail eggs and simmer 20 minutes
  8. taste and adjust with salt and pepper; remove anise and cinnamon
  9. garnish with cilantro and serve hot

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