Taiwanese Braised Pork Rice

Instructions

1. Prepare the pork
   Bring a pot of water to a boil. Add the cubed pork belly and blanch for 3-5 minutes to remove impurities. Drain well and pat dry with paper towels.
2. Create the flavor base
   Heat vegetable oil in a large pot over medium heat. Add garlic, shallots, and ginger, cooking until fragrant, about 2 minutes. Add star anise and cinnamon stick, stirring to release their aroma.
3. Brown the meat
   Add the blanched pork belly to the pot and stir-fry until the pieces are lightly browned on all sides, about 5-7 minutes. The fat should begin to render and the meat should take on some color.
4. Deglaze and add liquids
   Pour in the Shaoxing wine to deglaze the pot, scraping up any browned bits from the bottom. Add dark soy sauce, regular soy sauce, and sugar. Stir to combine, allowing the sugar to dissolve completely.
5. Braise the pork
   Add water or chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for about 1 hour, stirring occasionally, until the pork is tender and the sauce has thickened slightly.
6. Add the eggs
   Gently add the peeled hard-boiled eggs to the pot, ensuring they're submerged in the sauce. Continue to simmer for another 15-20 minutes, occasionally spooning sauce over the eggs to color them evenly.
7. Reduce the sauce
   Remove the lid and increase heat to medium. Simmer for 10-15 minutes until the sauce reduces and thickens to your desired consistency. The sauce should coat the back of a spoon.
8. Serve
   Place a scoop of warm rice in each bowl. Ladle the braised pork and sauce over the rice. Slice the eggs in half and place on top. Garnish with chopped scallions and pickled mustard greens if desired.