1
Preheat the oven to 300°F.
2
In a large braising dish with a lid, heat the sugar to a dark caramel color, shaking the pan occasionally for even cooking. Whisk in the vinegars and cook for 3 minutes. Add the scallions, ginger, garlic, soy sauce, beef broth and star anise.
3
Place the pork in the pot, adding more broth so that liquid comes at least halfway up the sides of the meat. Cover tightly with a lid. Braise in the oven for 3 hours, until the meat is falling-apart tender.
4
Remove the meat from the braising dish and shred with two forks.
5
Return the braising liquid to a simmer on the stove and cook until slightly thickened. Season to taste.
6
For sous vide eggs, heat a sous vide in a water bath to 145°F. Place the eggs in the water and cook for 45 minutes. See below for poached eggs.
7
Melt the butter for the risotto in a large skillet or saucepan. Sauté the onion and garlic until soft, about 7-10 minutes. Add the rice and cook, stirring, until opaque, about 4-6 minutes. Add 1/2 cup chicken broth and bring to boil. Reduce to a simmer and continue to add the chicken broth in 1/4 cup increments, stirring constantly. Only add the next addition of broth when the previous one is fully absorbed. Fold in the peas and parsley.
8
For poached eggs, bring a large, shallow skillet of salted water to a bare simmer. Gently add the eggs one at a time and cook until the white is just set. Immediately remove from the water to a bowl of warm water.
9
Divide the risotto between bowls and serve with braised pork, braising sauce, and poached eggs.