Tomato and Egg with Thai Crispy Pork Belly

1. Fill a large pot with water and add a large pinch of salt, scallions, and ginger.

2. Pat dry and prick pork belly skin all over with a fork or sharp object.

3. Air fry or bake in convection oven at 215°F (100°C) for 1 hour until tender. In a regular oven, bake for 1.5 hours.

4. Heat oil to 350°F in a wok and fry pork belly for 5–8 minutes until skin is puffy and golden. Drain on paper towels.

5. To prepare the tomato and egg dish, heat oil in wok to 300°F, crack in egg and whisk vigorously to form silky curds. Strain out oil.

6. Add tomatoes to the wok and stir constantly until they release juices.

7. Add master stock bit by bit around wok edges until tomatoes become saucy.

8. Return eggs, crispy pork belly, and scallions to wok and stir to coat in sauce.

9. Serve immediately with rice.