Cut the pork belly into large cubes. Tie the pork with cooking strings into cross shape to hold the shape.
Clean and knot the green onions, peel and lightly smash the garlic. Peel the shallot.
Place pork belly and 2 slices ginger in a large pot, add in water and bring it to boil. Blanch the pork belly for 5-8 minutes. Rinse and set aside.
Heat up a pot, add oil, lightly pan fry the pork bell each side. Remove from pan and set aside.
Stir-fry the ginger, garlic and shallot until aromatic in the same pot.
Pour in the Pork Belly and Shaoxing wine.
Add Swanson Pork Bone Broth, tea bag and the rest of the seasonings, bring to boil over high heat. Once boiling, over and turn to low heat, simmer for 90 minutes. Turn the pork once or twice.
Put the poached baby bok choy on a serving bowl. Remove the strings and put pork belly on the bowl. Drizzle some sauce over the pork. Serve with rice.