Authentic Taiwanese Braised Pork Belly (Lu Rou Fan)

Blanch the pork belly: Bring a pot of water to a boil. Add the pork belly cubes and boil for 5 minutes to remove impurities. Drain well and rinse the pork belly under cold water.

Sauté aromatics: Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the minced garlic and sliced ginger, cooking for 1 minute until fragrant.

Brown pork belly: Add the blanched pork belly to the pot and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides.

Add liquids and seasonings: Pour in the soy sauce, add the rock sugar, water, and five-spice powder. Stir to combine everything.

Braise the pork: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 60 minutes. If using, add the peeled hard-boiled eggs to the pot during the last 30 minutes of simmering.

Thicken the sauce: After 60 minutes, remove the lid and continue to simmer for another 20-30 minutes, or until the pork belly is very tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.

Serve: Ladle the braised pork belly and sauce generously over hot steamed white rice. Serve immediately.