Steps

1. Thinly slice the pork belly into about 1cm wide pieces, then cut them into strips about 5mm to 1cm wide.
   🕒 01:10
2. In a heat-resistant cooking bag, combine the sliced pork with 2 tbsp Soy Sauce, 1 tbsp Cooking Sake (Rice Wine), 1 tsp Sugar, 1 tsp Oyster Sauce, 1 tsp Sesame Oil, 1/2 tsp Grated Garlic, 1/2 tsp Grated Ginger, and 2 pinches Chinese Five Spice Powder.
   🕒 01:23
3. Close the bag and knead the pork to ensure the seasonings are evenly distributed.
   🕒 02:01
4. Peel and roughly chop 1/4 (60g) onion.
   🕒 02:08
5. Add the chopped onion to the cooking bag, close the bag, and mix by kneading until everything is combined.
   🕒 02:18
6. Once the onion is mixed in, press out the air from the bag and seal it tightly. This state is suitable for refrigeration or freezing (thaw naturally before poaching).
   🕒 02:27
7. Evenly spread the pork in the cooking bag to ensure uniform cooking.
   🕒 02:56
8. Bring water to a boil in a pot. Place a plate at the bottom of the pot to prevent the cooking bag from direct contact with the pot's base.
   🕒 03:06
9. Place the cooking bag on top of the plate.
   🕒 03:14
10. If desired, add eggs to the pot to boil simultaneously.
    🕒 03:19
11. Reduce heat to medium-low and cook for 10 to 15 minutes at a gentle simmer. Cooking time may vary depending on the heat, so adjust as needed based on the pork's doneness.
    🕒 03:25
12. Briefly blanch the bok choy in the pot for about 30 seconds to 1 minute in the available space.
    🕒 03:37
13. Remove the eggs when they are soft-boiled and cool them in cold water.
    🕒 03:59
14. Once the pork is cooked, remove the bag and cut it open.
    🕒 04:27
15. For the remaining Lu Rou Fan, crack eggs into another heat-resistant cooking bag. Add 1 tsp Vegetable Oil to prevent sticking, your desired amount of the braised pork mixture, and 2 tbsp Mentsuyu (Noodle Soup Base). Close the bag, mix by whisking the eggs, and combine.
    🕒 04:58
16. Finely chop 1 scallion, add it to the bag, and mix well.
    🕒 05:19
17. Remove air, seal the bag, and place it in boiling water with a plate at the bottom to heat.
    🕒 05:28
18. Cook for 5 to 8 minutes until the eggs are cooked through, then remove from the bag and cut it open.
    🕒 05:42
19. Serve cooked rice in a bowl and pour the leftover juices from the cooking bag over it.
    🕒 06:17
20. Arrange the blanched bok choy on top.
    🕒 06:28
21. Plate the prepared braised pork and onion mixture from the Lu Rou Fan.
    🕒 06:40
22. Cut the prepared boiled eggs in half.
    🕒 06:46
23. Garnish with the halved boiled eggs and top with shredded chili, if desired.
    🕒 06:53