Braised Pork Belly (hong shao rou）

Prep all your spices and sauces
Cut the pork belly into bite size pieces.
Put them into a pot with 3 cups of water and boil
Once the water boils, let it boil for 5-10 min
Strain the pork belly and wash
Heat a wok up with some oil on low heat, put in the pork belly
Stir fry until there is a bit of colour on the pork belly. You can scoop out some of the excess oil if there is a lot of oil rendered out.
Remove the pork belly
Dissolve the sugar into the oil
Take the wok off the heat for 1-2 min, then put in the pork belly and stir. Can use a lid or oil splatter guard to help prevent oil splattering
Once the sugar is coated on the pork belly, pour in soy sauce, dark soy sauce, spices, water and pinch of salt.
Let it come to a boil for about 5 min and transfer the mixture into a clay pot or a heavy bottom pot
Add in your soft boiled egg, salt and let it simmer for 35-40 min on medium low heat
Once you can easily poke a knife or fork through the pork belly, it's all done.
There might be more oil rendered from pork belly. Skim it off before serving. Serve with rice and stir fried or steamed veggies.

It's important to take the wok off the heat before putting in the pork belly because it can splatter a lot and cause injuries.

There will be a lot of rendered oil from the pork belly, skim off the top and freeze the oil for disposal

The sauce can be poured onto veggies for flavouring.

Take the pork belly out and simmer the sauce with corn starch water to thicken.