Parboil the Pork Belly: Boil a pot of water under medium high heat and add in the pork belly
Allow the pot of water to boil after adding the pork belly
Turn off the heat and remove the pork belly from the pot
Wash off any scums and debris on the pork belly
Slice the pork belly into preferred serving size (recommended: 1 cm in width x 1 cm in thickness)
Toast the Spices: Heat a saucepan over medium heat
Add in all the spices and allow the spices to be toasted until they release their aroma
Cooking the Pork Belly: With spices still remain in the pan, add in 1 tablespoon of sesame oil, then the sliced pork belly
Add in all the seasoning and mix in until well combine
Bring it to boil and then lower the heat to low
Cover with lid and allow it to simmer for about 30 mins (or until the sauce starts to be thicker in consistency)
Remember to stir occassionally to prevent the pork belly sticking to the pot
About 10 minutes before the pork belly is done (Sauce still watery)
Add in the eggs and allow the eggs to braise in the soy sauce till the eggs are evenly coated with the brown sauce
Serve hot with hot fragrance white rice
