Pork belly (square meat) piece Soy sauce Appropriate amount
Honey A little Cooking wine Appropriate amount
Green onion and ginger segments Appropriate amount Star anise 2
Salt A little Edible oil Appropriate amount
Pepper oil A little
How to make roast pork with quail eggs Private Kitchen Roast Pork · Warming up in winter, the taste of hometown Illustration of how to do it 1

Step 1

Pour some cooking wine into cold water, put the pork belly and soak it for about 1 hour, control the water, wipe the surface of the meat dry, apply a layer of honey and a layer of soy sauce, and put it in a bowl to dry naturally. Private Kitchen Roast Pork · Warming up in winter, the taste of hometown Illustration of how to do it 2

Step 2

Pour oil into the pot and fry the pork belly over medium-low heat, turning constantly, until it turns amber. Private Kitchen Roast Pork · Warming up in winter, the taste of hometown Illustration of how to do it 3

Step 3

The fried meat has a crispy skin and a bright color, which is very attractive. Private Kitchen Roast Pork · Warming up in winter, the taste of hometown Illustration of how to do it 5

Step 5

Place the pork belly skin side down in a bowl, add onion and ginger segments, star anise, salt, pour cooking wine and soy sauce, put it into a steamer, and steam over medium heat for about 40-50 minutes. Private Kitchen Roast Pork·Winter requires warmth and nourishment, the taste of hometown Illustration of how to do it 6

Step 6

After the roasted pork is steamed, turn it over onto a plate and drizzle with a little peppercorn oil.Private Kitchen Roast Pork·Winter requires warmth and nourishment, the taste of hometown Illustration of how to do it 7

Step 7

The private chef finished roasting the meat. Fat but not greasy, with endless aftertaste. Private Kitchen Roast Pork · Warming up in winter, the taste of hometown Illustration of how to do it 8

Step 8

I couldn't wait, so I sandwiched the meat with steamed buns and added hot sauce. It tasted very good. Cooking Techniques for Roast Pork with Quail Eggs