Claypot Braised Pork Belly & Quail Eggs in Red Sauce

Tested Recipe with Slight Adjustment Adapted from Jamie Jong’s Claypot Delights

Claypot Braised Pork Belly & Quail Eggs in Red Sauce

Ingredients:

400g pork belly (cut into pieces)

15 quail eggs (hard-boiled and shelled)

3 tbsp fermented red rice paste

1 big onion (peeled and chopped)

2 tbsp chopped garlic

2 tbsp chopped young ginger

1 tbsp sugar

2 tbsp vegetarian oyster sauce

½ tsp salt

2 tbsp cooking oil

2 cups water

Garnishing:

1 tbsp chopped spring onion

Preparation Instructions:

  1. Marinate pork belly pieces with fermented red rice paste and salt for 30 minutes.
  2. Heat oil in claypot, fry chopped big onion, garlic and young ginger until fragrant.
  3. Add marinated pork belly, mix well and cook for 5 minutes. Add water, sugar and vegetarian oyster sauce.
  4. Cover claypot, reduce heat and simmer until pork is tender and gravy is thick. Add in hard-boiled quail eggs, simmer for another 5 minutes.
  5. Remove, garnish with chopped spring onion and serve hot.
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