Boil the eggs, then, once cooked, place in a bowl of gold water to stop them from cooking further. Peel once cooled
Chop the onion, peel the onion and slice the pork belly into bite sized pieces. Chop the spring onion and ginger
Heat 4tbsp oil until sizzling hot, then fry the onion and garlic. Remove and place in a bowl when the onions are crispy
Fry the pork in the same pan. When the pork has some colour on it, add the spring onion, ginger, cooking wine, soy sauce and sugar
Readd the crispy onions and garlic, then the eggs and 200ml water. Cover and leave to simmer
When the sauce has thickened and the eggs have absorbed the flavour and colour, remove the lid. In a separate pan, add boiling water, 1tbsp vegetable oil, salt and bok choi and cook until soft. Cook the rice. Slice the eggs in half, serve and enjoy!