Prepare the Spice Bag: Start by crushing the cinnamon sticks and adding them to a dry sauté pan along with star anise, cloves, coriander seeds, and Sichuan peppercorns. Toast over medium-high heat until the coriander seeds darken and become aromatic—about 2-3 minutes. Remove from heat and place the spices in a piece of cheesecloth, adding the cilantro roots or stems, and tie it securely to create your own spice bag.

Stovetop Method: In a heavy-bottomed pot, heat just enough oil to coat the bottom. Add the pork belly pieces, sprinkling with ½ tsp salt, and sear until browned on all sides, about 5-7 minutes. Remove the pork and set aside. Discard excess fat, then melt the palm sugar, stirring until it turns a deep caramel color. Carefully pour in the stock to stop the cooking, then stir in soy sauce, Golden Mountain Sauce, oyster sauce, black soy sauce, white pepper, garlic, and your spice bag. Add the pork back in, lower the heat, cover, and let it simmer for 2-2.5 hours until tender.

Cooking the Eggs: While the pork belly cooks, bring a separate pot of water to a boil and add eggs. Boil for 8 minutes, then cool in cold water and peel. Add the eggs and halved tofu puffs to the stew, simmering for an additional 8 minutes. For the best flavor, let the stew sit for 30 minutes before serving, preferably letting it cool overnight in the fridge, allowing those spices to infuse.

Instant Pot Method: In the Instant Pot, sear the pork belly as you would in the stovetop method, then add the sugar and ingredients, transfer to the IP after boiling, add remaining stock, and cook on high pressure for 20 minutes. Allow for a natural release before proceeding with egg cooking as outlined above.

Adjust seasoning to taste before serving, and enjoy the delightfully fragrant and flavorful dish that fills your home with warmth and comfort.