Braised Pork Belly

Time: ~30 min active + simmering time
Serves: 1 (or scale up as needed)

Spices:

Marinade for pork:

Marinate the pork belly: combine pork with oyster sauce, light soy sauce, Shaoxing wine, sesame oil, and white pepper. Set aside to absorb the flavors.
Heat a wok over medium-high heat with a little vegetable oil. Add the sliced ginger, stir-fry for about a minute, then add the garlic and stir-fry another minute.
Add the marinated pork belly to the wok. Stir-fry until the exterior of the meat turns white.
Sprinkle in the five-spice powder, stir to coat the pork. Then add the light & dark soy sauce and a dash of white pepper. Mix well.
Pour in just enough water to barely cover the meat.
Bring the mixture to a boil, then reduce heat to low and let it simmer for about 20 minutes, stirring occasionally.
Add the boiled egg into the braising liquid. Continue to simmer for another 10 minutes, turning the egg gently so it soaks up the sauce. If you want the pork to be more tender, simmer a little longer.
Once the pork is tender and the sauce has reduced to a glossy, flavorful braise, remove from heat.
Serve hot, ideally with steamed rice.