Boil Water: Bring a medium pot of water to a rolling boil. Blanch the pork belly for 1 minute to remove impurities, then drain and set aside.

Prepare Aromatics: In a wok, heat oil over low heat and gently melt the rock sugar. Add diced onion or shallots and sauté for 1 minute.

Add Mushrooms: Incorporate shiitake mushrooms into the wok. Stir-fry for about 2 minutes until tender and aromatic.

Combine Ingredients: Add the blanched pork belly, shaoxing wine, light soy sauce, dark soy sauce, and water to the wok. Bring to a boil.

Season: Add the spice packet and hardboiled eggs (if using). Reduce heat to low and simmer for 1.5 hours, stirring occasionally.

Thicken Sauce: Once meat is tender, remove the spice packet. Increase the heat to medium-high and let the sauce thicken for about 5 minutes.

Serve: Serve the savory mixture hot over steamed white rice, enjoying the comforting aromas.