Directions

1. 1. Bring a large heavy bottomed pot full of water to a boil and briefly blanch the pork belly for 2-3 minutes. Remove and rinse under cold water. Drain and rinse out the pot and return to the stove over medium high heat. Add the canola oil and sear the cubed pork shoulder in batches to prevent crowding (remove the meat from the pan using a slotted spoon or spider in order to reserve the fat for the next batch of searing.)While the shoulder is cooking, cut the cooled pork belly into the same 1” dice. Once the shoulder is seared, continue by searing the pork belly in batches until all the meat is nicely browned.
2. 2. Lower the temperature of the pot and reserved fat to medium low heat and add the crushed rock sugar. Cook over medium low heat, stirring frequently, until caramelized. Pull the mixture from the heat when it is a deep amber color – too long and the sugar will burn.
3. 3. Add the Shaoxing cooking wine to the pot (be careful, the mixture will sputter and seize!) Add the pork stock and raise the heat to medium high. Bring to a simmer and using a wooden spoon or spatula, scrape the bottom of the pot to incorporate the seized caramel. Add the sliced ginger, garlic, scallions, star anise pods, dried chilies, cinnamon stick, bay leaves, soy sauces, red food dye and few twists of fresh cracked black pepper. Add the cubed pork back to the pot and lower the heat to maintain a gentle simmer. Cook for one hour, stirring occasionally until pork is fully tender. Add the soft cooked eggs, submerge them as best possible and cook for an additional 15 minutes, rotating as needed to cover.
4. 4. Remove the cooked eggs and reserve. Check the sauce consistency and raise the heat to a boil to reduce to desired consistency until sticky and velvety (alternatively add more pork stock if you prefer a looser sauce.) Taste and season with salt and freshly ground black pepper as needed.