Lower the pork in the hot oil and brown all sides.
Pour in the dark soy sauce, 1/2 c. of light soy sauce and rice wine. Add the garlic, bay leaves, peppercorns and about a cup of broth.
Bring to the boil, lower the heat, cover and simmer for an hour to an hour and a half or until the pork is tender. Check the liquid halfway through and add more broth, a quarter cup at a time, if needed.
Scoop out the pork and transfer to a cutting board. Cut into two-inch cubes.
Strain the sauce and reheat. Taste and add more light soy sauce, if needed.
Add the pork cubes to the sauce. If you want eggs with your pork, now is the time to add them.
Cook the pork (and eggs) in the sauce until the sauce reduces to no more than a couple of tablespoonfuls.
Transfer the meat and sauce (and eggs) to a serving bowl. Sprinkle with cilantro (or scallions) and serve hot.
Soy (soya) pork printed from for personal use only. Not for republication nor distribution.