Choose a pork belly with fat & lean ratio of about 3:7. Cut pork belly into pieces (I remove the skin for a lean texture. If your like can keep the skin on).
Boil water in a small pot, put in the pork belly, 1 slice of ginger, & 1 tablespoon of Chinese cooking wine. After bringing the water to boil, cook for another 5 mins.
Take out the pork belly, rinse well and drained. Discard the ginger slice.
Prepare all the spices, rock sugar and ginger, garlic & leek.
Heat a frying pan, put 1 tablespoon of oil, put in the rock sugar and stir fry it until it melts and turns golden.
Put in the pork belly and stir fry it until brown, fully coated with caramelized sugar.
Put in the spices and stir fry.
Put in the ginger, garlic & leek and stir fry until fragrant. Then sprinkle 1 tablespoon of Chinese cooking wine.
Put in the soya sauce & Chinese vinegar, stir fry.
Add water until about 3 cm above the pork, bring it to boil, and then reduce to low heat and stew for 1 hour.
Boil the quail eggs and peel off the shell.
After stewing the pork for 1 hour, add in the cooked quail eggs, continue to stew it with medium heat for about 30 mins.
Until sauce thickens, add some salt if needed (I did it without salt). Ready to serve.
Best traditional way for Hong Shao Rou is still to cook the pork belly with the skin on. Those who like more intense flavor, can reduce the sauce more with high heat to give make it richer in taste.
