1 tbsp vegetable oil
700g (1.5 lb) pork belly, cut into 2cm pieces
1 tsp Sichuan peppercorns
3 garlic cloves, finely chopped
1 eschallot, finely chopped
¼ cup soy sauce
¼ cup Chinese Shaoxing wine
1 tbsp dark sweet soy sauce or kecap manis
¼ cup brown sugar
3 slices of fresh ginger
3 dried bay leaves
3 whole star anise
1 cinnamon stick
6 dried shiitake mushrooms
4 boiled eggs, peeled
steamed rice, to serve (click here to see my recipe for how to cook rice)
steamed Asian greens e.g. gailan or bok choy, to serve
Heat the oil in a wok or deep frying pan over high heat. Add the pork belly and cook, stirring, 4-5 minutes or until starting to colour.
Use a mortar and pestle to lightly crush the Sichuan peppercorns. Add those to the pork in the pan along with the garlic and eschallots. Stir to combine. Then add the ginger, bay leaves, star anise and cinnamon stick.
Now add the soy sauce, Shaoxing wine, dark sweet soy sauce, brown sugar and 2 cups of water. Bring to the boil. Reduce heat to low and simmer for 1 hour or until the pork is nearly tender.
Meanwhile, place the mushrooms in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 20 minutes to soak. Drain and discard the liquid. Remove and discard the stem and slice the mushrooms in half.
Add the mushrooms and eggs to the wok. Simmer, turning the eggs occasionally, for another 10 minutes or until the pork is very tender.
Serve, cut the eggs in half and serve the pork with the egg, steamed rice and steamed greens.