Chinese home cooking

Osmanthus Braised Pork Belly with Quail Eggs

Name: Osmanthus Braised Pork Belly with Quail Eggs
Cuisine: Chinese
Ingredients: 800 g pork belly; quail eggs, cooked and peeled as pictured; 2 sauce packets, 100 g each Knorr osmanthus red-braising sauce; 1 can beer; ginger; scallions; cooking wine; cooking oil; as needed boiling water; 2 dried-osmanthus packets, 0.5 g each osmanthus garnish packet

桂花鹌鹑蛋红烧肉

Pork belly and quail eggs braise in beer and a prepared osmanthus sauce, then the sauce is reduced to a glaze.

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Published 2026-10-12

English adaptation and editing of authorized supplied recipes: Chinese Home Cooking.

Glazed pork belly cubes and quail eggs coated in a dark sauce. — Osmanthus Braised Pork Belly with Quail Eggs

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Ingredients

Quantities are included where specified in the original recipe.

800 gpork belly
quail eggs, cooked and peeled as pictured
2 sauce packets, 100 g eachKnorr osmanthus red-braising sauce
1 canbeer
ginger
scallions
cooking wine
cooking oil
as neededboiling water
2 dried-osmanthus packets, 0.5 g eachosmanthus garnish packet

Step-by-Step Instructions

01
Put the pork belly in cold water with ginger, scallions and cooking wine and blanch for 10 minutes. Lift out and cut into pieces, then brown both sides in oil.
02
Add ginger slices and the two packets of osmanthus braising sauce and stir-fry over high heat. Add the beer and boiling water as needed, bring to a boil and simmer for 40 minutes.
03
Add the cooked, peeled quail eggs and simmer for another 10 minutes. Reduce the sauce over high heat and scatter over the dried-osmanthus packets before serving.

Illustrated Cooking Guide

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English-captioned photographs showing ingredient preparation and cooking for Osmanthus Braised Pork Belly with Quail Eggs. — Cooking illustration 1 · Open full size ↗

Cooking Method

Red-Braising

Recipe card