Now, give your braising sauce another good mix - that's because the sugar will have settled to the bottom. Afterwards, pour it out into a large frying wok or pot.
Place the wok on a medium heat. Now place the seared pork pieces in.
When it comes to a boil, set the timer for 10 minutes.
After 10 minutes, remove the dashima pieces. Flip the meat over and reduce the heat to a medium-low. We'll let it continue to braise for another 5 minutes.
Once the timer is up, check the status of your braise. The braise should be producing large bubbles. (If not, continue to boil for another 5 minutes).
If you see large bubbles, now it's the time to add-in the garlic pieces and soft-boiled eggs. Let it braise for a FINAL 5 minutes.
After a total of 20-25 minutes of braising, the braising sauce will have reduced & thickened.
Turn off the heat. Take out each of the ingredients and set aside for cutting + toppings.
Now, pour the remaining braising sauce into a small cup (to use as glaze).
Use a knife and cut the pork belly into thin pieces. Taste one as you cut ;-)
Scoop some rice into a bowl. Place the sliced pork belly pieces on top, then add the bok choy, braised garlic and boiled egg.
Finish by adding a few drizzle of the glaze over each of the ingredients.