Ingredients

Adjust Servings:

	450 g Skin-on Pork Belly; 0.5" pcs
	2 Tsp. Oil
	1 medium size Rock Sugar
	5 Shallots; chopped finely
	8 Shiitake Mushroom; 0.5" pcs
	1/4 cup Shaoxing Wine
	3 Tbsp. Light Soy Sauce
	2 Tbsp. Dark Soy Sauce Less for lighter color
	2 Cups Water
	4 Hard-boiled Eggs; peeled
	Spices
	2 Star Anise
	3 Tbsp. Crispy fried garlic
	1 pinch Five Spice Powder

Cuisine:

Taiwanese

Ingredients

450 g Skin-on Pork Belly; 0.5" pcs
2 Tsp. Oil
1 medium size Rock Sugar
5 Shallots; chopped finely
8 Shiitake Mushroom; 0.5" pcs
1/4 cup Shaoxing Wine
3 Tbsp. Light Soy Sauce
2 Tbsp. Dark Soy Sauce
Less for lighter color
2 Cups Water
4 Hard-boiled Eggs; peeled
Spices
2 Star Anise
3 Tbsp. Crispy fried garlic
1 pinch Five Spice Powder

Directions

Steps

Done

Bring a medium pot of water to a boil, and blanch the chopped pork belly for 2 minutes. Drain and set aside.

Heat the oil in a wok over low heat, and add the pork, onions and spices. Turn up the heat to medium high and stir-fry for a minute. Add the mushrooms and stir-fry for another couple minutes.

Add shaoxing wine, light soy sauce, dark soy sauce,rock sugar and water. Stir and bring the mixture to a boil. Add peeled hard-boiled eggs and turn the heat to the lowest setting. Simmer for 1 ½ hours, stirring occasionally to prevent sticking.

At this point the meat should fall-apart tender. To finish the dish, turn up the heat to medium high to thicken the sauce, stirring occasionally. This process should take about 5-minutes. The sauce should be thick enough to coat a spoon, but there should still be plenty of it left.

Serve over steamed white rice.