Master's Braised Pork Belly & Trotters with Soy Eggs

Prepare Pork: Bring a large pot of water to a rolling boil. Add 2 pounds of pork trotters and 2 pounds of pork belly. Blanch for 5-7 minutes, skimming any scum that rises. Drain thoroughly and rinse the pork under cold water. Cut the pork belly into 1 1/2-inch cubes.

Sear Pork Belly: Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork belly cubes, skin-side down first, and sear until golden brown on all sides, about 8-10 minutes. Remove the pork belly and set aside, leaving rendered fat in the pot.

Sauté Aromatics: Reduce heat to medium. Add 1 head of smashed garlic and 4-inch sliced fresh ginger to the pot. Sauté for 2-3 minutes until fragrant.

Build Braising Liquid: Deglaze the pot with 1/4 cup of Shaoxing wine, scraping up any browned bits. Add 1/2 cup of light soy sauce, 1/4 cup of dark soy sauce, 1/4 cup of rock sugar, 4 star anise pods, and 1 cinnamon stick. Stir until sugar dissolves.

Braise Pork: Return the blanched trotters and seared pork belly to the pot. Pour in 6 cups of water (or unsalted chicken broth) until the pork is mostly submerged. Bring to a simmer, then reduce heat to low, cover, and braise for 2 hours, or until the pork trotters are very tender. Stir occasionally.

Prepare Eggs: While the pork braises, hard-boil 6 large eggs. Once cooked, peel them carefully. After 2 hours of braising, add the peeled eggs to the pot, ensuring they are submerged in the sauce. Continue to braise for another 30 minutes, uncovered, to allow the sauce to thicken slightly and the eggs to absorb the flavors.

Prepare Broccoli: About 10 minutes before serving, bring a small pot of salted water to a boil. Cut 1 head of broccoli into florets. Blanch the broccoli florets for 2-3 minutes until vibrant green and tender-crisp. Drain well.

Serve: Remove star anise and cinnamon stick. Taste the sauce and adjust seasoning if needed. Ladle the braised pork belly, trotters, and eggs onto serving plates. Arrange the blanched broccoli alongside. Garnish with 2 stalks of sliced green onions and a drizzle of 1 teaspoon of toasted sesame oil. Serve hot with steamed rice.