How to make it
Add the cubed pork belly, scallions, 1 Tbsp. of Shaoxing wine and sliced ginger into a pot of cold water. Bring to a boil and leave to simmer for 3 minutes. Then drain and discard the ginger and scallions.
Pour oil into a wok on medium-high heat. Add the pork belly to the wok and fry until around ½ cup of pork fat has been rendered from the pork belly (judge based on size of the pork belly). Then remove the pork belly from the wok and set aside.
Add rock sugar to the wok and cook until it is a light brown color. Add the cooked pork belly again. Coat the pork belly thoroughly in the sugar before adding the quail eggs (optional), 1 Tbsp. of Shaoxing wine, salt, Lee Kum Kee Premium Dark Soy Sauce, and the scallion stems. Also add the oyster sauce from the Lee Kum Kee Abalone in Premium Oyster Sauce but keep the abalones in the can for now.
After the pork belly and sauce have simmered for 25 minutes, pour in the abalones from the can that have been scored by a knife, along with 1 tsp. of Lee Kum Kee XO Sauce. Then leave to simmer for another 5 minutes.
Garnish with the chopped scallions and another 1 tsp. of Lee Kum Kee XO sauce.