Directions

To Make

1. Place quail eggs into a medium saucepan and cover with cold water. Bring to a boil, then simmer for 4 minutes. Remove and transfer immediately into a bowl of cold water to stop cooking. Once cooled, peel and set aside.
2. Slice pork belly into 2cm thick pieces. Heat a frying pan with 2 tbsp cooking oil and sear the pork belly until golden on both sides. Remove and set aside.
3. In the same pan, use the residual oil, lightly fry the quail eggs until slightly browned and blistered. Remove and set aside. Then lightly fry the green chillies until slightly blistered. Remove and set aside.
4. Heat a heavy bottom pot with the residual oil, sauté dried chillies, star anise, cinnamon stick, ginger, bay leaves, and spring onion until fragrant.
5. Once aromatic, add the pork belly pieces.
6. Pour in all seasoning ingredients, along with garlic cloves. Stir well to coat. Bring to a boil, then cover and simmer on low heat for 1 hour.
7. Add quail eggs and green chillies. Stir to combine and continue cooking over low heat for 15 minutes, or until the chillies are tender and the sauce has thickened.
8. Serve hot.