Soy-Glazed Pork Belly with Braised Eggs

1. Prepare the Pork Belly

Place the pieces of pork belly in a medium pot and cover them with water. Bring the water to a boil and let it bubble for about a minute. Drain the pork belly using a colander and rinse it thoroughly under cold water.

2. Caramelize the Sugar

Heat 2 tablespoons of neutral oil in a wok over medium-low heat. Add the rock sugar and stir gently until it melts completely and turns a lovely caramel color.

3. Brown the Pork

Add the pork pieces and ginger slices to the wok. Increase the heat to medium and brown the pork on all sides for about 3 to 5 minutes, stirring occasionally.

4. Simmer the Pork

Pour in the Shaoxing wine, light soy sauce, and dark soy sauce, followed by 3 cups of water. Stir to combine. Cover the wok and let the pork simmer gently for about 30 minutes, stirring every 10 minutes.

5. Prepare the Eggs

Place the eggs in a large pot and cover them with water. Bring the water to a boil, then reduce the heat and let them simmer for 9 minutes. Transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs.

6. Braise the Eggs with Pork

After the pork has simmered for 30 minutes, add the peeled eggs to the wok. Cover and let everything braise together for another 15 to 30 minutes until the pork is fork-tender.

7. Reduce and Serve

Uncover the wok and increase the heat to medium-high. Stir continuously as the sauce reduces and thickens, turning glossy and coating the pork and eggs. Serve hot with steamed rice or your favorite side.