Taiwanese braised pork rice

Cut pork belly into fine strips retaining lean and fat. Thaw frozen pork safely in the refrigerator rather than leaving it at room temperature. Mince shallots and garlic. If using eggs, boil until white and yolk are firm, cool until safe to handle and peel.

Warm the oil over medium heat and stir-fry pork until it changes color and starts rendering fat. Add about two sevenths of the rice wine, then shallots and garlic and fry until fragrant without blackening.

Reduce heat and stir in rock sugar until mostly dissolved. Add soy, remaining wine and water to just cover, then star anise, bay, pepper, optional five-spice and cooked eggs. Bring to a boil.

Maintain gentle bubbling and set a 1 hr check. Stir across the base regularly and watch the liquid, adding a little hot water if it runs low. Check for tender skin and meat when the alarm sounds and continue if needed; do not leave the stove unattended for long periods.

Check the thickest pork for at least 63°C, remove whole spices and reduce over medium heat until sauce coats the meat. Dilute overly salty sauce with water rather than masking it with sugar. Off the heat, set a 3 min rest reminder and serve after it is complete.

Serve hot rice in bowls, spoon over pork and sauce and add an optional braised egg. Refrigerate leftover pork and rice promptly in separate containers.