Cut pork into small cubes.

Chop shallots and mince garlic.

Saute pork in a pan until brown, then remove the pork, leaving the fat in the pan.

Saute the shallots and garlic in the rendered pork fat on medium-high heat until lightly brown.

Remove shallots and garlic from pan and saute sliced shiitake mushrooms until softened.

Add the browned pork, sautéed shallots, garlic, and mushrooms back into the pan.

Pour in soy sauce, rice vinegar, dark soy sauce, and water.

Add star anise, Chinese five spice powder, cinnamon, and ginger.

Bring to a simmer, then reduce heat to low, cover, and simmer for approximately 60 minutes, or until the pork is very tender.

Add the hard-boiled eggs to the stew during the last 10-15 minutes of cooking to warm through.

Serve the stewed pork and eggs over hot cooked rice.

Garnish with chopped scallion and sliced hard-cooked eggs.