Braised Pork Belly

There is some version of a pork belly recipe on just about every continent and in every cuisine. Maybe not in Arctic and Antarctica, unless pigs fly… and have thick fur. Until then, we have crispy pork belly, roasted pork belly, barbequed pork belly, boiled pork belly – you get the picture. And of course, there is bacon!

Ingredients

• 1lb / 500g pork belly
• 1 cup fried beancurd
• 1 bulb garlic, cloved and smashed
• 4 stalks spring onion, cut into 2" sections
• 2" ginger, thinly sliced
• 2-star anise
• 5-6 cloves
• 2 Tbsp sugar
• 4 Tbsp light soy sauce
• 3 tsp dark soy sauce
• 1 Tbsp Chinese cooking wine
• ½ tsp 5-spice powder
• 4 eggs

Directions

1. Blanch pork in boiling water for 2-4 minutes to get rid of debris. Allow to cool, then slice into ½" pieces.
2. Heat 1 Tbsp of oil in a pot. Caramelize sugar over medium heat.
3. Add pork and continue stirring, coating pork pieces with caramelized sugar. Turn up the heat slightly.
4. When pork is lightly seared, add both soy sauces, cooking wine and 5-spice powder. Cook for about 30 seconds.
5. Place the remaining ingredients, except the eggs, into the pot. Add enough water to cover.
6. Bring to a boil, then simmer for 45-60 minutes. Allow the gravy to reduce and thicken. The pork should take on a rich brown color. Stir occasionally. Add small amounts of hot water if gravy becomes too thick.
7. For Japanese ramen-style egg: Completely immerse eggs in boiling water for 7½ minutes. Remove with a slotted spoon and place in iced water for 5 minutes. Carefully remove the shell.
8. Serve with steaming white rice with an egg.