My Shanghainese Mama always makes this dish for me. So I’ve been eating pork belly way before this trend started. Her soy/beer braised pork belly always reminds me of my childhood. She also adds a special touch of adding seared hard boiled eggs, searing eggs is unique and I’ve never seen anyone else do them. Though the eggs are optional, they are highly recommended.
PREP WORK: PORK BELLY cut into cube pieces with skin intact. Bring to boil in water. Then wash in cold water to remove the foam that surfaces from boiling.
Add oil and ginger in pan, seared for a couple minutes in high heat.