Soy braised pork with tofu and boiled eggs

I mentioned experimenting with homestyle Chinese cooking here, and this soy braised pork with tofu and boiled eggs was a winner in our home. It's best if eaten over steamy white rice, and goes well when accompanied by sides of sautéed veggies or a clear, homemade broth. It reminded me of my childhood - can't get better than that!
Soy Braised Pork with Tofu and Boiled Eggs
Ingredients: 
1 lb pork belly or pork tenderloin, sliced
6 boiled eggs
1 1/2 cups fried tofu
1 garlic clove, minced
1 shallot, minced
Up to a thumb's worth of fresh ginger, peeled and cut into matchsticks
1 onion, diced in half
3 tbsp soy sauce (I used reduced sodium)
2 tbsp fish sauce
1 tbsp brown sugar
1 cup water (start by adding 1/4 cup first, then more)
2 tbsp extra virgin olive oil for frying
Sea salt and freshly ground pepper to taste

Directions:
1. In a large heavy-bottomed pot, heat extra virgin olive oil over medium heat. Add garlic, shallot, and ginger. Stir to cook until fragrant and translucent, about 2 minutes.
2. Add pork and onion halves and cook for about 5 minutes. Add soy sauce, fish sauce, and brown sugar. Reduce heat to low, cover the pot, and braise for 2-3 minutes. Add 1/4 cup water and continue to braise on low, covered, for 10-15 minutes, continuing to add water in 1/4 cup increments.  Add salt and pepper to taste.
3. Add eggs and tofu and continue to braise for another 15-20 minutes, or until pork is tender and soft and the tofu absorbs some of the sauce.
4. Serve over rice and enjoy!