Directions

To Cook

1. Heat a pan with 3 tbsp oil then fry the onion on a low heat until golden and crisp, then drain on some kitchen paper towel. Chop the onion, then set aside.
2. Add the pork belly with the fried onions and fry for 5 mins in a hot pan, then add the mushrooms, chopped spring onion, garlic and ginger and fry for a few more mins.
3. Add in the dark soy sauce, soy sauce, cooking rice wine, star anise, salt, sugar and cooked eggs. Then transfer all the food into a soup pot and add enough warm water to cover everything.
4. Place a lid on the pot and slowly cook for about 1 hr until the meat is soft and tender and the sauce has thickened.
5. Serve with jasmine rice and bok choy.