Add the chopped pork belly to a braising vessel (Dutch oven or heavy-bottom pot) and begin rendering the fat over medium heat.

Add thinly sliced shallots to a small pan or pot and barely submerge in oil. Bring the heat up and fry until golden brown. Remove & drain shallots.

• Alternatively, add shallots directly to the pot with the pork belly and allow to shallow-fry in the rendering fat.

Once the pork has rendered some of its fat and is beginning to take on some browning color, add the garlic, ginger slices, bay leaf, cinnamon stick, star anise, 5 spice powder, and white pepper.

Stir to coat everything in the fat to bloom the aromatics for a minute or so.

Add shaoxing wine, deglazing the bottom of the pan if there are any stuck browned bits forming. Add the light soy sauce, dark soy sauce, and sugar, then add just enough water to barely submerge the pork. Bring to a simmer.

Partially cover and braise the pork until completely tender. You can do this on a low simmer on the stovetop, or move the pot into a 300°F/150°C oven for a more hands-off method.

• Depending on the cut of pork and how small you cut the pieces, it could take 1-3 hours until tender. Check periodically.

As the pork cooks, you want the braising liquid to reduce into a sauce. If needed, uncover for faster evaporation and deeper browning.

While the pork braises, prep your serving options of choice: Steam white rice, blanch bok choy or Chinese broccoli (gai lan) and hard boil the eggs.

• If desired, you can peel the hard boiled eggs then add them into the pork braise at the end of cooking so they absorb some of the sauce.

When the pork is tender and the cooking liquid has reduced into a glaze, it’s ready. Optionally remove whole spices, bay leaves, and ginger slices before serving.

Spoon a portion over cooked white rice, serve with your choice of blanched greens, hard-boiled eggs, and scallions for garnish.