![Nqaj Qaab Zib (Sweet Pork)](https://cdn.statically.io/img/www.foodandwine.com/thmb/-fL55EqAHCBsxbYocWD8nYU4H18=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Nqaj-Qaab-Zib-sweet-pork-FT-RECIPE1220-b926ba21ea0149889d31450cfdb4a93c.jpg)
Ingredients
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1 tablespoon canola oil
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2 pounds pork belly, cut into 1-inch pieces
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12 hard-cooked quail eggs, peeled
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1/4 cup sweet soy sauce (preferably ABC), divided, plus more to taste
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2 tablespoons dark brown sugar, plus more to taste
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2 teaspoons kosher salt
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1 (2-ounce) lemongrass stalk, cut crosswise into thirds
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1 (2-inch) piece fresh galangal or ginger, thinly sliced (about 1/3 cup)
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Pinch of Chinese five spice (optional)
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Cooked white jasmine rice, for serving
Directions
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Heat oil in a medium Dutch oven over medium-high. Add half of the pork belly pieces; cook until lightly browned on 2 sides, about 5 minutes per side. Transfer browned pork to a bowl. Drain and discard drippings. Repeat with remaining pork; drain and discard drippings. Stir together quail eggs and 2 tablespoons soy sauce in a small bowl; set aside.
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Return browned pork to Dutch oven. Reduce heat to medium; add brown sugar, and cook, stirring constantly, until dissolved, about 10 seconds. Add salt and remaining 2 tablespoons soy sauce; cook, stirring often, until pork is glazed in sauce mixture and darkened, about 5 minutes. Drain drippings, holding pork against side of Dutch oven to keep in place while pouring. Discard drippings.
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Add enough water to just cover pork in Dutch oven (about 4 cups); bring to a boil over high. Reduce heat to low; stir in lemongrass and galangal. Partially cover; simmer, stirring occasionally, until pork is tender, 1 hour to 1 hour and 15 minutes, stirring in egg mixture during final 5 minutes of cook time and adding additional water to keep pork just covered in liquid.
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Remove from heat. Remove and discard lemongrass and galangal, if desired. Let stand 5 minutes; skim and discard fat from surface. Stir in Chinese five spice, if using. Taste mixture; if desired, add additional soy sauce or brown sugar to achieve desired savory-sweet balance. Serve with cooked rice; drizzle with sauce from Dutch oven.