Filipino Pork Belly Stew with Quail Eggs

Steps

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1. 1
   Bring water to a rolling boil in a wok. Carefully add the quail eggs one at a time and boil for 2 to 3 minutes. Transfer to cold water to cool, then peel.
   ≈1:57
2. 2
   On high heat, stir-fry the lengthwise-cut onion slices until softened and the layers begin to separate.
   ≈2:48
3. 3
   Add the crushed or roughly chopped garlic and cook until lightly browned.
   ≈3:16
4. 4
   Add the diced pork belly, cut smaller than traditional adobo size for faster cooking. Stir-fry for about 5 minutes until medium brown, stirring constantly to prevent burning.
   ≈3:44
5. 5
   Pour in soy sauce, Worcestershire sauce, and oyster sauce. Stir gently to coat the meat.
   ≈4:44
6. 6
   Add water, cover, and bring the liquid to a boil.
   ≈5:28
7. 7
   Once boiling, add the Knorr pork cube and stir. Reduce heat and simmer until the pork becomes tender.
   ≈5:55
8. 8
   If liquid evaporates before the pork is tender, add more water. Once tender, add a little water to ensure some sauce remains.
   ≈6:34
9. 9
   Add brown sugar and squeeze in lime or calamansi juice. Stir to combine.
   ≈6:48
10. 10
    Add the remaining sliced onion rings and continue cooking until they soften, allowing the flavor to infuse the pork and sauce.
    ≈7:20
11. 11
    Taste and adjust seasoning with salt if needed. Add ground black pepper to taste.
    ≈7:53
12. 12
    Gently fold in the boiled quail eggs, stirring carefully to incorporate them without breaking.
    ≈8:19
13. 13
    Turn off the heat and transfer the finished dish to a serving plate. Serve with warm rice.
    ≈8:45