I had a dear friend of mine teach me how to make this. This is one of my favorite Hmong foods (second only to eggrolls). It's a perfect balance of sweet and salty, and it's definitely considered a comfort food. I made this for a big gathering, and everyone devoured it. And the house smelled like heaven while it was cooking uncovered on the stove. I had mine with some udon noodles, and ooooh boy was it good. I hope you all enjoy it as much as I do. :)
1Marinate the pork belly in the soy sauce and oyster sauce for about 20 minutes. Set aside.
2In a large pot over medium heat, add oil. Add the garlic, bamboo shoots, and ginger, and stir until lightly browned and fragrant. Add the brown sugar and stir until sugar is begins melting down.
3When the sugar is melted, add the pork belly and marinade juices. Stir for a few minutes until the pork belly gets slightly white. Then, add water until the pork is completely covered.
4Add in your star anise and cook for 1 hour or more, uncovered. The water will evaporate! For more tender pork, keep adding water and cook at least 2 hours or longer. Be sure to add in your hard boiled eggs towards the end. You don't want to stir the pot too much when they go in because you don't want them to break apart.
5When it reaches the thickness you like, remove from heat and serve with udon noodles or steamed rice.