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Export 14 ingredients for grocery delivery
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.
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