This is an adaptation of true Shanghai-style braised pork belly. I have added fried beancurd which soaks up sauces and flavours deliciously.
Additionally, I am partial to ramen-style eggs (which have a softer yolk). Alternatively, place peeled, hard-boiled eggs into the pot for the last 20 minutes of cooking in Step 6. The eggs will be infused with the rich braising sauce. (Unfortunately, I have forgotten to place the eggs in the bowl before taking the photos!)