✅ Place the pork belly in a pot, add cold water, 1 green onion, ginger slices, and a little rice wine. Bring to a boil, skim off impurities, reduce to low heat, cover, and cook for 8 minutes. Turn off the heat and let it sit for 10 minutes.

✅ Once the pork is cooled, cut it into strips about 0.2-0.4 inches wide. Reserve the pork broth, discard the ginger and green onion, and save the broth for braising later.

✅ Heat a dry pan, add the cut pork, and stir-fry until the outside is slightly golden and the pork fat is rendered. Remove most of the pork fat, leaving about 2 tablespoons in the pan. Add soy sauce along the edge of the pan, then add all remaining braising seasonings and the tied green onions. Pour in 3 cups of pork broth. You can decide whether to add the last cup of broth based on the braising liquid's consistency.

💡💡 Crock Pot Method:
After the braised pork comes to a boil, transfer it to a crock pot, add fried tofu and hard-boiled eggs, cover, and set to high for 3-4 hours. For low, set it to cook for over 8 hours. I used high for 4 hours. If you prepare it the night before, you can use low to cook overnight and have braised pork rice ready in the morning. XD

💡💡 Pressure Cooker Method:
After the braised pork comes to a boil, transfer it to a pressure cooker, cover, and set the time for 20-25 minutes. Once done, release the pressure, add hard-boiled eggs and fried tofu, and simmer on low for another 10-20 minutes.

💡💡 Gas Stove Method:
After the braised pork comes to a boil, add fried tofu and hard-boiled eggs, cover, and simmer on low for 1 hour, stirring occasionally to prevent burning. If the liquid reduces too much, add more pork broth as needed. The longer it simmers, the richer the flavor and thicker the sauce.

✅ Serve a bowl of white rice, top with the braised pork, and garnish with braised eggs, yellow pickled radish, and cilantro. Enjoy!