1. Blanch pork in boiling water for 2-4 minutes to get rid of debris. Allow to cool, then slice into 1/2" pieces.
2. Heat 1 Tbsp of oil in a pot. Caramelize sugar over medium heat.
3. Add pork and continue stirring, coating pork pieces with caramelized sugar. Turn up the heat slightly.
4. When pork is lightly seared, add both soy sauces, cooking wine and 5-spice powder. Cook for about 30 seconds.
5. Place the remaining ingredients, except the eggs, into the pot. Add enough water to cover.
6. Bring to a boil, then simmer for 45-60 minutes. Allow the gravy to reduce and thicken. The pork should take on a rich brown colour. Stir occasionally. Add small amounts of hot water if gravy becomes too thick.
7. For Japanese ramen-style egg: Completely immerse eggs in boiling water for 7 1/2 minutes. Remove with a slotted spoon and place in iced water for 5 minutes. Carefully remove the shell.
8. Serve with steaming white rice with an egg.
This is an adaptation of true Shanghai-style braised pork belly. I have added fried beancurd which soaks up sauces and flavours deliciously.
Additionally, I am partial to ramen-style eggs (which have a softer yolk). Alternatively, place peeled, hard-boiled eggs into the pot for the last 20 minutes of cooking in Step 6. The eggs will be infused with the rich braising sauce. (Unfortunately, I have forgotten to place the eggs in the bowl before taking the photos!)
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|Serving Size: 1 Serving (1091g)|
|Recipe Makes: Servings|
|Calories from Fat: 2205 (84%)|
|Amt Per Serving||% DV|
|Total Fat 245g||327 %|
|Saturated Fat 90.4g||452 %|
|Monounsaturated Fat 113.3g|
|Polyunsanturated Fat 25.9g|
|Cholesterol 346.2mg||107 %|
|Sodium 9978.4mg||344 %|
|Potassium 1911.2mg||50 %|
|Total Carbohydrate 38.2g||11 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 35.7g|
|Protein 65.5g||94 %|
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Calories per serving: 2629
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