Step 1

You can prepare the hard-boiled eggs the day before and keep them in the refrigerator until ready to use

Step 2

Press saute on instant pot. When it's hot enough, add the aromatics and stir fry until they are fragrant about 1 minute. Add the pork and let it cook until it started to change into opaque color. Add the seasonings. Pour in hot water. Stir to mix everything. Add the hard-boiled eggs in

Step 3

Cover and lock the lid. Turn the steam release valve to seal. Press "pressure cooker" then "high pressure". Set timer to 20 minutes or 30-40 minutes for really tender pork belly. After the timer beeps, carefully release pressure immediately. Carefully unlock the lid and have a final taste and add more salt to your taste if needed

Step 4

Turn the saute mode back on and bring to a boil. Give the cornstarch solution a stir and then pour into the pot and stir until the sauce is thickened. Turn off saute mode. Proceed to the serving step

Step 5

Preheat oil in the wok/skillet . When it's hot enough, add the aromatics and stir fry until they are fragrant about 1 minute. Add the pork and let it cook until it started to change into opaque color. Add the seasonings. Stir to mix everything and until the rock sugar started to melt. Get 2 cups of hot water ready for next step

Step 6

Add 2 cups of the hot water and hard-boiled eggs in. Bring to a boil and then lower the heat to let it gently simmer away. Cover with the lid, leaving slightly ajar. Let it gently braise for the next 1 hour. Have a final taste, add more salt if needed. It should be savory with just a hint of sweetness. Once you are happy with the taste, bring the heat back up. Give the cornstarch solution a stir and pour it in and this will thicken the sauce further

Step 7

Serve by generously topping the white rice with the pork and its sauce. You can serve the hard-boiled egg whole or cut in half. Garnish with some chopped green onions, and cilantro leaves if you like