500g pork belly, skin on, cut into large cubes (2-3cm)
¼ cup dark soy sauce
⅛ cup light soy sauce
15g rock sugar
½ tsp Gewürzhaus White Peppercorn
3-4cm fresh ginger
2 garlic cloves, thinly sliced
6 spring onions stalks
2 tsp Gewürzhaus Asian Wok Spice
4 large free-range eggs
Heat oil in a frying pan on MED-HI heat. When oil is hot, carefully place pork belly into the pan and sear, skin-side down, until brown. Continue to sear all other sides of the pork belly until brown. The oil may splatter, so use a splatter screen if you have one.
While pork belly is searing, put the rest of the ingredients (minus the eggs) in a slow cooker. Add the pork belly to the slow cooker when it is completely seared. Put the lid on and set slow cooker on high for 4 hours.
While the pork belly is cooking, put eggs in a small saucepan with enough water to completely cover eggs. Bring to boil and reduce heat to low and simmer for 10 minutes. Remove from saucepan and immerse in a water bath for 3 minutes to cool down. Remove shells once cooled enough to handle.
After the slow cooker has been cooking for 3 hours, rotate the pork belly for even cooking and add boiled eggs into the pot, making sure the liquid covers the eggs.
Continue to cook for the remaining hour, taste and add extra sugar if desired.
When pork belly is cooked, remove from pot and slice into 1cm slices.
Serve with rice and eggs, making sure to drizzle sauce all over. You can also enjoy this served with Chinese Steamed Bao and lettuce. Drizzle sauce on the inside of the buns and then place a slice of braised pork belly and lettuce in the middle.