Sichuan Hot and Sour Soup with Egg and Mushrooms

Method

1. In a pot, bring chicken broth to a boil.
2. Add pork belly and cook until tender, about 20 minutes.
3. Stir in mushrooms, vinegar, soy sauce, and Sichuan peppercorns.
4. Mix cornstarch with 2 tbsp water and add to thicken the soup.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.