Preparation - 25 minutes

1. Dice onion/shallots and shiitake mushrooms.

2. Cut pork belly into 1/2 inch pieces.

3. Place 3 star anise, 1 cinnamon stick, 6 cloves, 3 bay leaves, 2 teaspoons of Sichuan peppercorns, 2 pieces of dried tangerine peel, and 2 slices of fresh ginger into a spice bag.

4. Boil medium pot of water enough to cover all the pork.

5. Blanch the chopped pork belly for 1 minute.

6. Drain, rinse, and clean any scum.

Braise Pork -

1. Heat oil in a wok over low heat, and add the sugar.

2. Melt the sugar and add onions.

3. Turn up the heat to medium high and stir-fry the onions until soft.

4. Add mushrooms and stir-fry for a couple minutes.

5. Add the blanched pork, 1/4 cup shaoxing wine, 3 tablespoons of light soy sauces, 2 tablespoons of dark soy sauce, and 2 cups of water.

6. Stir and bring the mixture to a boil.

7. Add the spice bag, peeled hardboiled eggs, and turn the heat to the lowest setting.

8. Simmer for 1.5 hours, and stir consistently to prevent sticking.

Serve & Plate -

1. Remove spice packet.

2. Turn up the heat to medium high to thicken the sauce and continue stirring for 5 minutes.

3. Thicken until the sauce can coat a spoon.

4. Serve over steamed white rice.