• Slice the pork belly into strips, aiming for a uniform thickness of approximately 5mm and width of 10mm to ensure even cooking in the pan.
• Heat oil in a pan and stir-fry shredded onions until they turn brown and caramelize. Set them aside. You can use store-bought fried shallots, or follow my Fried Shallots recipe to replace the fried shredded onions.

Prepare the other ingredients.

• Boil the eggs for 10 minutes and peel off the shells. Set aside.
• Soak the dried shiitake mushrooms in hot water until fully rehydrated. Drain the water and set the mushrooms aside. This step should be done in advance. Alternatively, you can rehydrate the dried shiitake mushrooms in cold water overnight to prepare them ahead of time.
• Take the pork belly strips and stir-fry them in the pan over medium-low heat until they turn brown. If using a non-stick pan, no additional cooking oil is needed. However, if using a wok, preheat the wok and then add 2 tablespoons of cooking oil before adding the pork belly.
• Add green onions, ginger, star anise, cinnamon, bay leaves, and dried chili peppers. Mix well.
• For seasoning, add cooking wine, light soy sauce, dark soy sauce, oyster sauce, and rock sugar. Stir-fry until the sauce thickens and caramelizes. By this time, the pork belly turns reddish brown in color.
• Add the crispy fried onions, boiled eggs, and soaked shiitake mushrooms.
• Pour freshly boiled water into the pork belly dish, ensuring that the water completely covers the ingredients. Cover the dish and simmer over low heat for about 30-60 minutes. It's important to maintain low heat to allow the sauce to thicken gradually without burning or drying too quickly. You can simmer it longer if needed, especially if the sauce has not yet thickened to your desired consistency. Stir gently 2-3 times during cooking to prevent sticking to the bottom of the pan.
• Garnish with chopped green onions. Top this dish over hot white rice and don't forget to pair it with vegetables.