Add the dried shiitake mushrooms into a small bowl and pour in 1 cup of boiling water. Rehydrate for at least 20 minutes, or until the mushrooms turn tender throughout. Once rehydrated, remove the shiitakes from their soaking liquid, squeezing out the extra water. Slice them into 3/4”(1 cm) strips. Reserve the soaking liquid.

Cut the pork belly into thin slices, about 1/4”(1/2 cm) thick. Then cut into thin strips, about 1/4” (1/2 cm) thick. Transfer the pork belly into a medium-sized bowl. Add the Shaoxing wine and dark soy sauce. Mix well. Let marinate for 20 to 30 minutes.

(Skip this step if using pre-fried shallots) While the pork is marinating, heat a 9” cast iron pan (or heavy-bottomed pan) over medium-low heat and add the 1/2 cup oil. Once the oil has reached around 200 to 250°F (93 to 120°C), add the shallots. Fry for around 5 minutes, then add the garlic. Fry for another 10 minutes, or until the shallots and garlic turn golden and crispy. (*Footnote 2) If some of the bits brown faster, fish them out using a slotted spoon, to prevent overcooking. Once done cooking, strain everything from the oil and set aside. Pour the oil from the pan into a heat-proof bowl, leaving a thin layer of oil in the pan. (You can save the aromatic oil to use in other recipes)

Return the oiled pan to medium heat and add the marinated pork belly. Stir fry until the meat is lightly browned, about 5 minutes.

Pour in the shaoxing wine and scrape the pan with a spatula to release any brown bits. Add the soy sauce, dark soy sauce, sugar, star anise, cinnamon stick, crispy shallots, and shiitake mushrooms. Stir fry for 30 seconds, until everything is mixed together and well coated.

Add the cup of mushroom soaking liquid (being careful not to add the sediment at the bottom) and 1 cup of water.

Bring to a boil over medium-high heat then reduce to low heat. Simmer until the meat is tender and the liquid is reduced to a thin sauce, about 1 hour 30 minutes. Depending on your stove, the braising time might vary a lot. Check on the pork at the 1-hour mark, and stop cooking if the pork has turned tender and the sauce thickened.

Once the meat is set to a simmer, boil 4 eggs by bringing a pot of water to a boil, then adding the eggs to cook for 10 minutes. Run the cooked eggs under cold water to stop the cooking. Peel the eggs and add them to the braising pork during the last 30 minutes of braising.

Once the pork turns tender and the sauce has thickened, remove the pot from the heat. Serve over steamed rice with blanched veggies of your choice and pickled shallots (or other pickles you prefer).