Pork belly - 500g, cut into 1-inch (2.5 cm) cubes

Sugar - 50g (can use rock sugar for a more authentic touch)

Cooking wine - 3 tablespoons (Shaoxing wine preferred)

Light soy sauce - 2 tablespoons

Dark soy sauce - 1 tablespoon

Star anise - 2 pieces

Ginger - A couple of slices

Scallions - 2, tied into knots

Garlic - 3-4 cloves, crushed

Water - Enough to cover the pork

Eggs - 4-6, hard-boiled and peeled

Prepare the Eggs - Start by hard-boiling the eggs. Once boiled, cool them in cold water, then peel them.

Blanch the Pork - Boil a pot of water. Add the pork belly cubes. Once the water returns to a boil, let it cook for another 1-2 minutes. Drain the pork and rinse it under cold water. This helps to remove impurities.

Caramelize the Sugar - In a wok or a deep frying pan, melt the sugar over medium heat. Keep stirring until the sugar melts and turns a deep caramel color. Be careful not to burn the sugar.

Browning the Pork - Add the pork cubes to the caramelized sugar. Increase the heat to medium-high and stir well to coat the pork with the caramel. Stir-fry until the pork is lightly browned.

Add Aromatics - Add the ginger, garlic, and scallions. Stir-fry for a couple of minutes until fragrant.

Deglaze - Pour in the cooking wine (Shaoxing wine), ensuring to scrape up any browned bits from the bottom of the pan.

Seasoning - Add light soy sauce, dark soy sauce, and star anise to the wok. Mix well.

Simmer - Add enough water to cover the pork. Add boiled eggs. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, stirring occasionally. The longer it simmers, the more tender the pork will become.

Reduce the Sauce - Once the pork is tender, turn the heat up to medium-high and cook uncovered, stirring frequently until the sauce is reduced to a thick, glossy glaze that coats the pork.

Serve - Transfer the pork to a serving dish, garnish with some chopped spring onions or coriander if desired, and serve with steamed white rice.