Heat a large pan over medium heat (no oil needed). Add the pork belly strips and cook for 5-7 minutes, stir occasionally, until most of the fat has rendered and the pork belly is slightly browned.

Remove pork belly from pan and pour the rendered oil into a bowl. Set aside.

In a large pot or Dutch oven. Heat 2-3 tablespoons of the rendered pork fat over medium heat. Add the sliced shallots and diced onions, and sauté for 3-4 minutes until fragrant and the edges are lightly golden.

Add the cooked pork belly, diced Shiitake mushrooms, and Shaoxing wine, cook for 1-2 minutes to let the alcohol cook off slightly.

Stir in the soy sauce, dark soy sauce, sugar, bay leaves, star anise, cinnamon stick, and salt, mix well and cook for another 1-2 minutes.

If using, add the boiled eggs, then pour in the mushroom soaking water to fully cover the pork belly and mushrooms, add more water if not enough.

Bring to a boil then cover with a lid and simmer on very low heat for 1.5 hours, until the pork belly becomes tender and flavorful.

Remove the lid and increase the heat to medium-high. Cook for a few minutes until the sauce thickens slightly and becomes glossy.

Serve the braised pork over steamed white rice with blanched bok choy or your desired vegetables. Enjoy!