My kids absolutely love this and so do I! We always save a tiny portion to eat with noodles the next day. I use a half pork belly with half pork shoulder. The belly adds fat and gelatin and the shoulder is tender and meaty and balance out those extra fat - and for the little one that doesn't like the fatty part. Cut the meat into thick chunks and marinade with thick soy sauce and sugar and five spice and sesame oil - I normally do that in the morning to cook at noon so an hour or two minimum. Heat the oil and throw in big slices garlic and add the meat before the garlic burns. Add one cinamon stick and one star anise. Stir and at this point, if you are not using a big wok, the whole thing is full of water and not really frying. So at this point I'd add the sugar, close the pressure cooker lid and let it burn for a few minutes. Open the lid and add some oyster sauce and more dark soy sauce. Add water and two eggs (I feel it's a waste to boil separately). Cover and ...
Soak Porcini mushroom with hot water and some milk. Drain and cut. Heat up stock in a separate jug or pot. (heat up the milk and mushroom liquid as well) Soften onions in olive oil or butter or both. Add risotto rice (usually Arborio or Canarolli. Roughly 100g per person). After a few minutes add porcini and continue frying. Adding wine is optional. Add stock bit by bit while stirring. Keep stirring and adding stock and milk. After about 20 minutes, add in peas and stir for another few minutes. Remove from heat, add a knob of butter and cover for a few minutes. Fry other mushrooms (I like chestnut mushrooms) in separate frying pan with butter and add some extra onions for bite. Ham/bacon is also optional. Mixed into the risotto with some fresh parsley and sprinkle grated parmesan before serving. [Overnight] Fry more mushroom and onions and peas in frying pan with butter and fry chilled leftover risotto and serve.