Pork Belly (1 lb)
Granulated Sugar (2 Tbsp)
Soy Sauce (1 Tbsp)
Dark Soy Sauce (1 tsp)
Prepare the soy sauce broth by combining
Water (1 1/2 cups)
Granulated Sugar (1 Tbsp)
Soy Sauce (2 Tbsp)
Dark Soy Sauce (1/2 Tbsp)
. Set aside.
Prepare the hard-boiled
. Place the eggs in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat.
Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water, cool the eggs in ice water and peel.
Fry the pork along with the marinade liquid in a large pot over medium-high heat. When the outsides of the pork is cooked, add
Garlic (3 cloves)
and the soy sauce broth.
Reduce the heat to low, then allow it to simmer partially uncovered until the liquid is reduced by half for about 20 minutes. Stir occasionally.
Add remaining water, hard-boiled eggs, and a dash of
Ground White Pepper (to taste)
Allow it to simmer uncovered for 15 minutes, stirring occasionally.
Serve with steamed rice.