Taiwanese Braised Pork Rice

Tired with the usual Chinese meals of serving rice and dishes of meat, fish, vegetables, soups??  It is fun to change once a while to this one-plate meal...

Ingredients: (Serves 2)
Half slab of Pork Belly (cut into 2 cm. pieces)
1/2 tbsp. cooking oil
1/2 tsp. white pepper corns (whole) - crush with mortar
2 garlic cloves (finely chopped)
1 shallot (finely chopped)
2 slices ginger
1 dried bay leaf
1 whole star anise
1/2 cinnamon stick
2 dried mushrooms (soaked, drain, cut off core and slice to half)
1 cup water
1 hard boiled egg (peeled)
Steamed  bok choy

Sauce: (Mix in a small bowl)
2 tbsp. light soy sauce
2 tbsp. Shaoxing Wine
1/2 tbsp. sweet dark soy sauce
2 tbsp. brown sugar

Methods:

1. Heat oil in wok, add pork belly and cook, stirring  until color changes.  Add crushed peppercorns, garlic and shallots.  Stir to combine, then add ginger, bay leaf, star anise and cinnamon stick. 
2. Add the sauce, 1 cup of water and stir to mix.  Bring to a boil, reduce heat to low and simmer.  Half way through simmering, add in mushrooms and egg.  Turn the egg occasionally to get the even color on the outside.  Once the pork becomes tender, remove from heat.
3. To plate: Add rice into a small soup bowl, press using rice paddle and turn it over a flat plate.  Place the steamed bok choy on the side of the plate.  Cut the egg into half, place half over the rice, then ladle the pork, mushroom and sauce over the rice.   Serve!

This recipe is adapted from 'Marion's Kitchen' with slight amendment to suit my cooking preference.