Braised Pork Belly and Mushroom Delight with Fragrant Spiced Eggs

1. Soak Shiitake Mushrooms

If using dried shiitake mushrooms, soak them in 2.5 cups of hot water for about 2 hours until they become soft and plump. Once softened, trim and dice them, reserving the soaking water. If using fresh mushrooms, simply trim and dice them.

2. Boil Pork Belly

Prepare the pork belly by boiling it in a medium pot filled with enough water to cover the meat. After boiling, drain the pork belly and rinse it under cold water.

3. Make Spice Sachet

Using a piece of cheesecloth, bundle up the cloves, bay leaves, star anise, ginger, orange peel, cinnamon stick, and Sichuan peppercorns, and tie it securely with kitchen string.

4. Caramelize Sugar

In a wok, heat 2 teaspoons of neutral oil over low heat. Add the sugar and let it melt slowly. Once the sugar has melted and caramelized, turning golden brown, increase the heat to medium-high and add the diced onion. Fry until browned at the edges.

5. Add Mushrooms

Add the diced shiitake mushrooms to the wok and stir-fry for about 2 minutes.

6. Add Pork and Liquid

Add the pork belly, Shaoxing wine, light soy sauce, dark soy sauce, and 2 cups of the reserved mushroom-soaking water (or fresh water if using fresh mushrooms) to the wok. Bring to a boil, then add the spice sachet. Cover, reduce heat to medium-low, and simmer for 1 hour, stirring occasionally.

7. Prepare Eggs

Place the eggs in a large pot of boiling water and let them boil for 1 minute. Reduce heat to a simmer and cook for 9 minutes. Transfer to an ice bath to cool, then peel.

8. Add Eggs to Pork

After the pork has simmered for 1 hour, add the peeled eggs to the pork mixture, ensuring they are submerged. Remove the spice sachet. Cover and let simmer on low heat for an additional 30 minutes.

9. Thicken Sauce

Uncover the wok and increase heat to medium-high. Cook for another 5 minutes, stirring occasionally, until the sauce thickens and coats a spoon.

10. Serve

Serve the braised pork belly and fragrant spiced eggs over bowls of warm jasmine rice.