INGREDIENTS:

• 2 lbs pork belly
• 2 shallots
• 5 slices ginger
• 1 tablespoon rock sugar
• 2 tablespoons mushroom soy
• 1 tablespoon rice wine
• 1 bay leaf
• 2 star anise
• 2 cups beef stock
• quail eggs (optional)

INSTRUCTIONS:

1. Cut pork belly into 1 inch pieces.
2. Boil pork in water for 10 minutes. Rinse in cold water & pat dry.
3. Brown pork in pan until it releases oil.
4. Add ginger, shallots, rock sugar and mushroom soy.
5. Deglaze pan with rice wine.
6. Add bay leaf, star anise and beef/vegetable stock.
7. Simmer covered on low heat for 1 hour.
8. Cook uncovered on medium heat to reduce sauce.
9. If using quail eggs, boil and peel separately. Add eggs before reducing the sauce.