The day before, add the sweet rice to a bowl and fill it with water. Set it aside and allow the rice to soak overnight.

Add all of the ingredients to a slow cooker. Mix until the sugar dissolves. Cook on high for 3 ½ to 4 hours until the pork belly is tender. Alternatively add all the ingredients to a pot and mix. Heat over high heat until it comes to a boil. Reduce the heat to low. Cover and simmer for about 2-3 hours until the pork belly is tender. Periodically check to make sure there is still enough chicken broth in the pot. Add more if needed.

When the pork belly has finished cooking, let it cool until it reaches a temperature you can touch. Pat the pieces dry with paper towels and cut each slice into ½ inch pieces. Set aside. Alternatively, you can cook the pork belly the day before and store it in the fridge until the next day. Then pat dry and cut into pieces.

Add all of the ingredients to a bowl and mix until combined. Set aside.

Add all of the ingredients to a bowl and mix until combined. Set aside.

Drain the water from the sticky rice. Line a steamer basket with parchment paper. Fill a large pan with high sides with about an inch of water. Place a steaming rack in the center. Heat it over medium high heat until it comes to a simmer. Reduce the heat to low so that the water is gently bubbling.

Place the steamer basket onto the rack. Cover the pan with a lid and steam the rice until mostly tender. This should take about 25-30 minutes. When the rice is cooked, remove it from the pan and set it aside.

Heat a large pan or wok over medium high heat. Add in 1 tablespoon of the vegetable oil. Then add in the pork belly pieces. Cook for about 1-2 minutes per side until the pork belly is seared and golden brown. Pour in the pork belly sauce and cook for 1-2 minutes until all the pieces have absorbed and are coated in the sauce. Remove the pork belly from the pan and set it aside.

Wipe out the pan with paper towels. Pour in 2 tablespoons of the vegetable oil into the same pan. Then add in the garlic, ginger, and the white parts of the green onions. Sauté for 1 minute then add in the shiitake mushrooms. Cook for about 3 minutes until the mushrooms are cooked halfway then add in the Chinese sausage. Mix and cook for 2-3 minutes until the sausages have browned. Add in the bok choy and cook until the greens have wilted. Remove the ingredients from the pan and set aside.

In the same pan, add in the remaining ½ tablespoon of vegetable oil and the sesame oil. Heat over medium high heat then add in the sticky rice. Break the rice apart then pour in the sticky rice sauce. Mix until each grain of rice is coated in the sauce. Add in the pork belly and the sautéed rice mix ins. Mix and cook for about 2 minutes. Pour in the chicken broth and the green parts of the green onion. Mix to combine then cover the pan with a lid and cook over medium low heat for 5 minutes.

Remove the pan from heat. Mix and taste. Season with additional salt and white pepper if needed. Enjoy!