- In a bowl, mix the pork belly with dark soy sauce. Make sure the pork is evenly covered by the soy sauce.
- Start boiling the eggs in some water. Remove them when they are hard-boiled and peel the shells off.
- Heat up some oil in a pot and stir fry the pork at low heat for 3 to 4 min.
- Dry fry the garlic in a pan until fragrant. Alternatively you could toast the whole bulb of garlic in an over at 200 degrees until fragrant.
- Add the prepared garlic, cinnamon, star anise, cloves, Chinese 5 spice powder and pepper to the pork and continue to stir fry until aromatic.
- Add soy sauce to the pot and mix well.
- Allow the mixture to simmer 30 minutes while stirring occasionally.
- Add rock sugar and if find that the mixture too dry, add some water to it – maybe 1 tbsp or so.
- Once the sugar melts and thickens, add enough water to the pot to cover the pork. You’ll want to add hot water as adding room temperature will drop the temperature too much and affect the cooking time.
- Add hard boiled eggs to the pot and cover with a lid. Cook the pork on medium heat until the pork is tender – about an hour.
- When done, transfer the pork to a large bowl and serve with steamed white rice.