Ingredients

• 1 1/2 pounds pork belly, cut into bite-size pieces
• 1/4 cup vegetable oil
• 3 tablespoons brown sugar
• 1/4 cup dark soy sauce
• 1/4 cup Shaoxing rice wine
• 1/4 cup light soy sauce
• 4 scallions, halved
• 4 slices fresh ginger
• 4 star anise pods
• water to cover
• 1/2 (8 ounce) package vegetarian chicken substitute, diced (optional)
• 6 hard-boiled eggs, peeled (optional)

Instructions

1. Fill a large pot with water and bring to a boil. Add pork belly; cook until starting to soften, about 5 minutes. Drain.
2. Heat vegetable oil and brown sugar in a wok or large skillet over medium heat until sugar is melted. Add pork; cook until browned on all sides, about 2 minutes. Add dark soy sauce; cook and stir until flavors combine, about 5 minutes.
3. Transfer pork mixture to a slow cooker. Add rice wine, light soy sauce, scallions, ginger, and star anise. Pour in enough water to just cover the pork.
4. Cook on Low until pork is tender, about 6 hours. Add diced chicken substitute, hard-boiled eggs, and more water to cover.
5. Cook on Low until eggs absorb cooking liquid, rotating halfway through, about 1 hour more.