Braised Pork Rice (卤肉饭）

This is a Taiwanese rice dish I love so much. I could eat this every day & not get bored of it !

As hubby & I are conscious of what we eat, I've got to find ways to cook a healthy version of this rice dish. The original Taiwanese version uses very fatty meat, which I think is belly pork. I've tried using lean meat but it was dry after cooking. So during my marketing trip last Saturday, I came across some pork shin/muscle which was very rare accordingly to the butcher.
Assuming that it will taste as great as beef shin, I bought the whole lot.

This is my version :

1kg Pork shin/muscle, cut into cubes
1 Tsp five spice powder
300g Shallots, sliced
1 Bulb garlic, crushed
1/2 Cup Rice wine
1/2 Cup Dark soya sauce
1 Large chunk rock sugar
6 hard-boiled eggs, shelled

Marinate the pork cubes with five spice powder & set aside.
Heat a large pan with 3 Tbsp oil, add the shallots & garlic & cook till lightly browned. Add the pork cubes to the pan, continue cooking till the pork changes colour, add the rice wine & dark soya sauce, with the rock sugar & enough water to cover the meat. Bring it to boil, add the hard-boiled eggs, turn down the heat & let simmer for about 1 1/2 to 2 hours.

*I find the texture of the shin very good, so tender & moist. Best of all, it's not oily at all. This portion is enough to serve 6 people. I did not add any seasoning to the braised pork, it's flavourful enough with the rice wine, dark soya sauce & rock sugar.