8-12 hard boiled eggs
6-8 cups soy braising liquid:
If you don't have this on hand, just make the recipe for the braising liquid, sans pork belly, then add the hard-boiled eggs to the sauce after it has reduced down for a couple hours.
1. Place 8-12 eggs in a medium pan. Cover with water & bring to a boil over medium-high heat. Turn off heat & let eggs rest for about 20-30 minutes. Drain water from the pot and rinse eggs with cool tap water. Peel & place the eggs into a medium stock pot.
2. Pour the soy braising liquid over the eggs to cover. Bring up to a boil over medium high heat. Reduce heat to medium low; simmer for about 45 minutes until eggs are infused with braising liquid.
3. Remove eggs from the braising liquid to a plate or bowl (do not keep them immersed in the braising liquid or they may become too salty).