Braised Pork Belly with Quail Eggs and Stewed Tomatoes

Ever since I discovered the locally owned bluesky supermarket I've been inspired to cook more! The place is full of ingredients that were previously hard to come by in my town but aren't now! Sometimes I will just walk through the isles to see what they have to get the creative juices flowing. This is precisely how todays blog came about. I've been wanting to try quail eggs and pork belly for some time now and have had a difficult time tracking them down. The first time I visited the store I came across both ingredients and knew that I wanted to make a dish that really celebrated them. I wanted to keep them in their purest form in order to taste them in their natural state. Naturally, I thought of bacon and eggs and played around with the concept. Here is what I came up with. 

Last weekend I cooked this for some of my good friends, so all the quantities reflect that. 

Braised Pork Belly with Quail Eggs and Stewed Tomatoes

Pork Belly Ingredients:
1 package pork belly (8 pieces) 
3 tablespoons brown sugar
1 medium onion small diced 
2 garlic gloves minced
1 1/2 Cups white wine 
18 quail eggs 
1 tablespoon salt 
1 tablespoon pepper
1 tablespoon paprika

Pork Belly Instructions: 
Preheat oven to 300F. Season pork belly with salt, pepper, and paprika. Preheat frying pan on high heat, once hot place pork belly in pan and sear on all sides. Add in onions and turn down heat to medium and cook until they are translucent. Add in garlic and deglaze the pan with white wine. Stir in brown sugar and and place pan in preheated oven. Cook for 1 hour, or until the wine has reduced to become a nice sauce.

When the pork belly is finished cooking preheat a small frying pan to medium heat. Add a small amount of butter and cook three quail eggs together so the whites are attached. Be careful not to over cook as quail eggs are small and cook fast. 

Stewed Tomato Ingredients:
5 tomatoes medium dice 
2 cloves of garlic minced 
1 small onion small dice
1/2 cup red wine vinegar 
1/2 cup red wine
1 tablespoon butter
Salt and Pepper to taste 
Sugar (optional)

Stewed Tomato Directions.
Preheat a small pot to medium high heat. Add butter and onions and cook until they are translucent. Add garlic and cook for about 1 min and then add in tomatoes. Bring the mixture to a simmer and turn down heat to medium low and simmer. Reduce liquid in pot to 3/4 and add in vinegar and wine and reduced again until most of the liquid as evaporated. Season with salt and pepper and taste. If the mixture is too sour add in a bit of sugar to help balance it out. Taste and add more sugar until desired flavour is achieved 

Once all your components are cooked  it is ready to plate. Have fun with it and experiment. Here is what I did! I hope you like it and enjoy! 

Braised Pork Belly Quail Eggs Stewed Tomatoes