D8 of my 30days noodle challenge- Caramelised Pork Belly noodles(Grandma's authentic recipe)

Caramelised Pork Belly (ShangHai Style)

INGREDIENTS
· 1 kg skin-on pork belly(Five layers is preferred)
· 2 tablespoons oil
· 3 tablespoon yellow rock sugar
· 3 tablespoons ShaoXing wine
· 2 tablespoon soy sauce
· 2 tablespoon dark soy sauce
· 2 cups boiling water
· 1 knot of ginger
· as many garlic cloves as you like
· spring onion for garnish
~ eggs (opt)

Method
~Start by cutting your pork belly into 3/4-inch thick pieces.

~Over low heat, add the oil and sugar to your wok. Melt the sugar until caramelised and add the pork. Raise the heat to medium and cook until the pork is lightly browned, add mashed ginger and garlic cloves, stir through.

~Add shaoXing cooking wine, light soy sauce, dark soy sauce, and boiling water, turn the heat down on low, cover and let it simmer for 30mins, every 5-10 minutes, stir to prevent burning.

~In another pot, boil the eggs for 8 mins, dump them into ice cold water, shell them then put back into the wok, cover and let it simmer for another 15mins, stir constantly.

~Once the pork is to your liking in terms of tenderness, turn up the heat to cook off any excess sauce, stirring constantly. The sauce will reduce to a glistening coating on the pork belly and eggs.