Hong shao rou, a Chinese-style braised pork dish

Ingredients

• 500 g of pork loin, with both lean and fatty portions
• 4 dried shiitake mushrooms (optional)
• 12 quail eggs (optional)
• 2 green onions
• 4 slices of ginger
• 3 cloves of garlic
• 30 to 40 grams of sugar candi
• 3 tablespoons of Shaoxing wine
• 2 tablespoons of light soy sauce
• 1 tablespoon of dark soy sauce
• 2 to 3 stars for badiane
• One piece of Chinese cinnamon
• 2 to 3 bay leaves
• 1 to 2 tablespoons of oil
• salt

Cut the chicken breast into 2-3 cm cubes, place them in cold water with 1 tablespoon of wine and a few slices of ginger, bring to a boil, simmer for 3-5 minutes, then rinse with hot water and drain.

Cook the quail eggs and peel them; rehydrate the shiitake mushrooms and make a slit in their caps.

Combine the two soy sauces and the remaining wine.

Heat the oil over low heat, stirring constantly, until it turns a reddish-brown color and small bubbles begin to form.

Add the meat and cook it over low heat until browned on all sides; remove any excess fat.

Add the green onion, ginger, crushed garlic, star anise, cinnamon, and bay leaf, then add the sauce, and thoroughly coat the meat.

Pour this with hot water, bring to a boil, then reduce heat and simmer, covered, for 1 hour 30 minutes to 2 hours, stirring occasionally; add the eggs and mushrooms after 40 to 50 minutes.

Season the meat, then bring to a boil while stirring until the sauce coats the meat; garnish with chopped green onions.