Taiwanese High-protein Lu Rou Fan x Rou Zao Fan Hybrid

1. Rehydrate shiitakes, dice, and set aside.
2. Blanch pork belly 1–2 min, drain and rinse.
3. Stir-fry whole spices in a dry pan to release aroma. Place in a spice bag.
4. In a saucepan, combine pork belly, ½ the shallots, 2 garlic cloves, ginger, mushrooms, five spice powder, spice bag, sauces, wine, sweetener, and 160ml bone broth + ½ cup water.
5. Cover and simmer for 1 hour, adding water as needed to prevent drying out.
6. After 1 hour, remove aromatics (cinnamon stick, bay leaves, anise). In a separate pan, sauté remaining shallots and 2 garlic cloves until golden. Add ground chicken and cook until browned and fragrant.
7. Stir cooked ground chicken into the braise. Simmer uncovered for 15–20 min until sauce is glossy and reduced.
8. Boil eggs to your liking.
9. Assemble bowls with 150g rice, pork mixture, one egg, and bok choy.