Prepare boiled eggs: Boil eggs for 10 minutes. Put them in icy-cold water for easy removing the shells.

Blanch the pork belly with ginger for 3 minutes, and wash it with warm water. Cut them into small pieces (1 cm x 1 cm strips).

Cook the pork belly over low heat until the fat is rendered and the pork belly is golden.

Add garlic, chilli and white pepper. Stir fry for 1 minute over medium-high heat.

Add sugar and stir fry for 1 minute.

Add 4 tbsp of soya sauce and stir-fry for 2 minutes until the pork belly is lightly brown.

Add boiled eggs, the rest of the soy sauce and water until all the ingredients are covered. You need to adjust the amount of soy sauce based on your preference and your choice of soy sauce. Beginning with 200g is suggested.

Bring it to a boil. Cook for 30 minutes over low heat with the lid on.

Add crispy onions. Cook for 30 minutes over low heat without the lid on.

Turn off the heat. Cover the lid and let it rest for at least 2 hours or overnight for the best.