Step 1

Place spices into a muslin spice bag (or reusable ones). Ensure spices are locked in.

Step 2

Rinse pork belly under the tap with cold water then submerge in a large pot of cold water. Ensure there is enough water to cover the entire pork belly. Bring up to boil over the stove at high heat. Off-white foam/scum will float to the top of the pot. These are impurities. Once boiling, carefully discard the water and wash the pork under the tap.

Step 3

Pat the pork belly dry with paper towels. With a sharp knife, thinly slice the pork to about 1cm (just under ½ inch) thick then dice. See the image in the post above for reference. (note 3)

Step 4

In a wok or medium-sized pan, fry shallots with oil at medium heat until deep golden. Remove half of the fried shallots into a bowl and set aside for later.

Step 5

Add garlic and ginger into the pan, stir fry until aromatic then add diced pork. Stir fry on high heat for about 3 minutes. Deglaze with shaoxing wine and cook for a further minute.

Step 6

Transfer the pork mixture to a heavy-based pot with a lid. I used a cast-iron pot. Add soy sauce, dark soy sauce, white pepper, sugar, water/stock and spice bag.

Step 7

Bring up to boil then reduce heat to low (as low as your stove can get). Lid on and cook for 2½ hours.

Step 8

Whilst the pork is braising, boil and peel eggs.

Step 9

After 2½ hours of braising, mix in boiled eggs and braise on low heat with the lid on for a further 30 minutes. With 10 minutes left to go, turn the eggs for even colouring/seasoning and mix in reserved fried shallots.

Step 10

Remove spice bag just before serving.

Step 11

Scoop a ladle or two into a bowl of rice with an egg, some Asian greens and (optional) pickled radish.