Method

• Heat a wok with about 2 tablespoons of oil.
• Add the pork belly and stir-fry the meat. (Note: Water will be released from the meat. Continue to stir-fry till the water evaporates and the meat releases its own oil.)
• Add the chopped onions and stir-fry with the pork till fragrant. Add the garlic and continue frying.
• Add the diced mushrooms.
• Add the five spice powder.
• Add the dark and light sauce.
• Add water and bring the mixture to a simmer for 10 minutes.
• Add the rock sugar and eggs.
• Reduce the heat to low and slow-cook for about 45 minutes, stirring occasionally until the pork becomes tender.
• Serve over steamed rice.