Rinse the rice under cold water until the water runs clear. Add the rinsed rice and the appropriate amount of water to your rice cooker. Each packet contains 2 cups of rice.

Don’t have a rice cooker? Rinse and drain rice. In a pot, bring water to a boil (3 cups for 2 servings / 6 cups for 4 servings / 9 cups for 6 servings). Add rice, stir once, cover, and reduce heat to low. Simmer until water is absorbed and rice is tender (12–15 min / 15–18 min / 18–20 min). Remove from heat and let it sit while covered (10 min / 10–15 min / 15 min).

Finely dice the garlic, slice the ginger into two thin pieces (repeat for multiple servings) and finely slice the red shallots, then set everything aside.

Bring a pot of water to a boil over high heat and add the whole pork belly, blanching it for 8–10 minutes to remove impurities. Remove the pork and pat it dry, then slice it into 1 cm strips with the skin on.

Heat vegetable oil (200 ml for 2 servings / 400 ml for 4 servings / 600 ml for 6 servings) in a small pot over medium heat and fry the sliced shallots until golden brown. Strain to separate the fried shallots from the oil, keeping both aside.

Place the diced pork belly into a small pot and turn the heat to medium–low. Add the reserved shallot oil (3 tbsp for 2 servings / 6 tbsp for 4 servings / 9 tbsp for 6 servings) and cook for 10–15 minutes, stirring occasionally, until the fat renders and the pork becomes lightly golden.

If there is a lot of excess rendered fat, remove 1–2 tbsp for 2 servings / 2–4 tbsp for 4 servings / 6–8 tbsp for 6 servings, leaving enough to cook the aromatics. Add the garlic and ginger and sauté for 1–2 minutes until fragrant. Add the star anise, bay leaves and cinnamon, stirring for 30 seconds. Pour in the Ahh Maa Taiwanese Braising Sauce, scraping the bottom of the pot to deglaze and mix everything evenly. Add the fried shallots and rock sugar, stirring to combine.

Add chicken stock to just cover the pork belly. Bring to a boil, then reduce to a gentle simmer over low heat, cover and cook for 1.5 hours or until the pork is tender and the sauce thickens. While the pork simmers, boil eggs in a small pot for 8 minutes, cool under cold water and peel. Add the peeled boiled eggs to the braise during the last 20–30 minutes so they absorb the flavour.

Cut the bok choy in halves and wash thoroughly to remove any dirt. Blanch the bok choy in boiling water for 1 minute, or until bright green and just tender, then drain well.

Remove the lid. If the sauce is too thin, simmer for 5–10 minutes over medium heat to reduce to a glossy consistency. Remove the star anise, bay leaves and cinnamon stick. Serve the braised pork over jasmine rice, add a halved braised egg, blanched bok choy and spoon sauce over the top. Serve hot & enjoy.