Heat wok on med high with 1 tbsp oil.

Cook pork until no longer pink, and allow the juices to cook until dry.

Add garlic, and ginger slices.

Stir-fry for a minute.

Add rock sugar, cinnamon, and star anise.

Then add wine, dark soy sauce, 5 spice powder, and toss to coat meat.

Pour in fried shallots, 2 cups water, bring to boil and lower heat to medium.

Cover and allow to cook for 20 minutes.

Add your eggs into the meat and sauce.

Cover and allow to cook for 10 minutes.

Turn the egg to make sure sauce coats the egg.

Cover and cook for another 10 mins or until sauce thickens.

Serve over steamed white rice with egg and xiao bai cai.

Garnish with chopped chinese parsley.