Red-Braised Pork Belly (Hong Shao Rou)

Bring a pot of water to a boil and add the pork belly cubes. Boil for 3 minutes to remove impurities and excess fat; this step, called blanching, keeps the final braise cleaner-tasting. Drain and rinse the pork under warm water, patting dry with paper towels.
Heat the vegetable oil in a heavy pot or Dutch oven over medium heat.
Add the rock sugar and cook, stirring constantly, for 2-3 minutes until it melts and turns a deep amber caramel color; watch closely as sugar can go from perfect to burnt within seconds.
Immediately add the blanched pork belly cubes to the caramel, stirring quickly to coat every piece; it will bubble and steam, so stand back slightly. Stir-fry for 3-4 minutes until the pork is coated in caramel and lightly browned on the edges.
Add the green onions, ginger, garlic, star anise, cinnamon stick, and bay leaves, stirring for 1 minute until fragrant.
Pour in the light soy sauce, dark soy sauce, and Shaoxing wine, stirring to coat the pork evenly.
Add the water or broth, making sure the pork is mostly submerged; add a bit more liquid if needed.
Bring to a boil, then reduce the heat to low so the liquid is at a gentle simmer. Cover with a lid slightly ajar.
Simmer gently for 60-75 minutes, stirring occasionally and checking the liquid level, until the pork is fork-tender and a piece easily falls apart when pressed; the internal temperature will be well above the 145F (63C) safe minimum, this braise is about tenderness, not just doneness.
Add the peeled hard-boiled eggs (if using) for the last 15 minutes of simmering so they can soak up the braising liquid.
Uncover the pot and increase the heat to medium-high. Simmer uncovered for 10-15 minutes, stirring occasionally, to reduce the sauce until it thickens into a glossy, syrupy glaze that coats the pork.
Taste the sauce and adjust with a touch more soy sauce for saltiness or a pinch of sugar for sweetness if needed.
Remove the star anise, cinnamon stick, and bay leaves before serving. Spoon the pork and glossy sauce over steamed rice, with the halved eggs alongside if using.

Blanching the pork belly first removes scum and impurities that would otherwise cloud and muddy the final braising liquid.

Caramelizing the sugar until deep amber before adding the pork is what gives this dish its signature reddish-brown color and glossy sheen; work quickly once it colors since sugar burns fast.