Ingredients
2 tsp. canola oil
2 lb. pork shoulder, cut into 1/2″ pieces
1 Tbsp. rock sugar
1 large shallot, diced
5 cloves garlic, minced
4 oz. shiitake mushrooms, sliced
1/4 cup shaoxing wine
3 Tbsp. light soy sauce
2 Tbsp. dark soy sauce
1 tsp. five spice powder
1/2 tsp. white pepper
2 cups water
6 hardboiled eggs, peeled
Blanched bok choy for serving, optional
Steamed rice for serving

Instruction

1. Heat oil in a wok or heavy-bottomed pot over medium high heat. Add the pork strips and fry util browned.
2. Add the rock sugar and shallot to pork and saute until the sugar has melted. Add in garlic and cook until fragrant.
3. Add shiitake mushrooms, Shaoxing wine, light soy sauce, dark soy sauce, five spice, water, and hardboiled eggs. If meat is not fully covered by water, add more. Bring liquid to a boil, partially cover with a lid, and then turn the heat to low. Simmer, stirring occasionally, for 1 hour or until pork is fork-tender.
4. The liquid should reduce and be caramelized and sticky. If there is excess liquid, turn the heat back up to medium-high and let the sauce reduce, stirring occasionally to prevent burning.
5. Serve with steamed rice and bok choy. Enjoy!