Hmong Sweet Pork

One day at work, I had a craving some Hmong Sweet Pork with eggs. I search online and found a couple of different ways to cooking it. Here is what I came up with after some research.

Hmong Sweet Pork with Eggs

Ingredients:
2 to 3 lbs of pork belly sliced and cut into 2-inch cubes
1/2 cup of brown sugar
3-5 piece of star anise
1 thumb of sliced fresh ginger (peeled before slicing)
1 lemongrass bulbs (cleaned and cut into small pieces)
4 to 5 cups water
1/2 tbsp salt
1/2 cup dark soy sauce
1 tbsp of oyster sauce
4 to 6 hard boiled eggs (shells removed)

Preparation:
Hard Boil 4 to 6 eggs (add more if you like eggs). In a medium to large size pot, heat the sugar at a medium-low temperature, stirring constantly until the sugar has melted. Reduce the heat and add the meat, ginger, and lemon grass. Cook the pork until the cubes turn white. Add the start anise, water, salt, oyster sauce and soy sauce. Bring the mixture to a simmer. Put a lid on the pot and cook slowly for 2 hours. Add the peeled eggs and gently stir (so not to break the eggs apart) them into the pork mixture. Cover the pot again and cook another hour, until the meat is tender and the eggs are a deep, rich, dark brown color.