Braised Pork Belly with Quail Eggs is a rich, savory-sweet Filipino ulam simmered to perfection in oyster sauce, making it a comforting family favorite.
Last weekend was extra exciting (and a little nerve-wracking!) — I got invited to join the Sarsaya® Kitchen Showdown! I prepared my audition video last week, and syempre, I wanted to showcase something close to my heart.
Proudly representing Metro Manila, I cooked our family favorite: Braised Pork Belly with Quail Eggs — na mas pinasarap with Sarsaya® Oyster Sauce! 🍖🥚💛
This dish is something I’ve cooked countless times at home. It’s a go-to comfort food that my kids absolutely love. The pork belly is slowly braised until sobrang lambot, and the quail eggs? Ay, they absorb all the flavorful, savory-sweet sauce. 😋
And of course, the secret weapon that brings it all together? Sarsaya® Oyster Sauce! It adds that rich linamnam, enhancing every bite and turning this simple dish into something truly special. Umami goodness in every spoonful!
WATCH MY SARSAYA KITCHEN SHOWDOWN AUDITION VIDEO HERE
When I was preparing my audition dish, hindi lang ingredients ang nilagay ko — I poured my heart into it. This dish represents home, love, and the everyday joy of feeding your family something they’ll always come back for.
Nakakakaba yung audition, to be honest, pero sobrang saya ng experience! I got to share a dish I love, meet fellow foodies, and celebrate our Metro Manila flavors with pride.
Sana ma-try nyo rin itong recipe na ‘to sa inyong mga kusina — and if you liked it, please comment and support my entry! 🙏💛 Let’s make Metro Manila proud, one masarap na ulam at a time!
‘Til next kwento! 🫶
PrintBraised Pork with Quail Eggs – My Sarsaya® Kitchen Showdown Audition
Ingredients
- 2 tbsp cooking oil
- 700g pork belly, cut into cubes
- 1 onion, chopped
- 3 cloves garlic, chopped finely
- 2 tbsp brown sugar
- 500ml lemon-lime soda
- 3 tbsp Sarsaya® Oyster Sauce
- 1 tsp seasoning granules
- ground black pepper
- 1 cup mushrooms
- 15–20 pcs quail eggs, cooked and peeled
Instructions
- Heat oil in a pan and fry the pork belly until brown.
- Add the onions and garlic and saute for about 1-2 minutes.
- Add brown sugar and cook until it’s dissolved
- Pour in the lemon lime soda and Sarsaya® Oyster Sauce.
- Add seasoning granules. Mix well and simmer on low heat for 15 minutes.
- Season with ground black pepper and add the mushrooms.
- Simmer for another 15 minutes.
- Add the quail eggs and mix well.
- Turn off heat and transfer to your serving plate.
