Taiwanese braised pork belly (kong rou fan)

Soak the dried shiitake in hot water (two and a half cups microwaved 4 minutes, hot but not boiling) for 20 minutes, instead of about two hours in cold.

Pat the pork belly slab dry with paper towels.

Heat the wok until smoking, add oil and swirl; on medium heat sear the pork skin side down until golden, partially covered against splatter, tilting to fry the ends.

Flip and sear the meat side only slightly brown, so the lean doesn't dry out; rest a few minutes.

Slice into slabs two thirds of an inch thick.

Dice shallot, garlic and ginger together in a small blender.

Discard the browned oil; add one and a half tablespoons of fresh oil and the sugar over medium-low, leave a couple of minutes, then stir constantly as it melts and turns brown until the caramel suddenly bubbles.

Add the garlic, ginger and shallot and stir a couple of minutes until fragrant.

Add soy sauce and dark soy sauce, pushing the sauce to the hotter sides of the wok to caramelize.

Add star anise, bay leaves, cinnamon stick, the pork and the torn scallions; mix well.

Transfer to a clay pot (or stock pot); add fried shallot, the mushrooms, the soaking liquid used to rinse the wok, Chinese cooking wine and the peeled boiled eggs.

Add water so most ingredients are under liquid; bring to a boil, taste and adjust.

Simmer on the lowest heat for one and a half hours.

Serve pork and egg over white rice with pickled mustard green, drizzled with braising liquid.