Braised Pork with Quail Eggs – My Sarsaya® Kitchen Showdown Audition
- 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
- 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.