Taiwanese Braised Pork Rice

Steps

1. 1
   Prepare the ingredients by cutting pork skin into small pieces and blanching briefly in hot water. Rinse and drain the pork. Peel and dice the onion.
2. 2
   Place the pork meat and skin in a pot. Add the distilled rice wine, Shaoxing wine, light soy sauce, soy sauce paste, white pepper powder, and rock sugar in sequence. Add the diced onion and half of the crispy shallots, then pour in 1000 cc of water.
3. 3
   Bring to a boil over high heat for about 10 minutes, then add the boiled eggs. Cover the pot and reduce heat to low, simmering for about 60 minutes until the meat is tender.
4. 4
   Skim off any fat and foam from the surface, then increase heat to high to reduce the braising liquid. Add the five-spice powder (optional) and pork balls with an X-shaped cut (optional). Finally, add the remaining light soy sauce and crispy shallots, bring to a boil, then turn off the heat.