2 Tbsp. vegetable oil
3 lbs. pork shoulder
6 whole garlic cloves
1 cup soy sauce
2 Tbsp. Sriracha
2 Tbsp. hoisin sauce
2 Tbsp. lime juice
4 cups jasmine rice
Vinegar, for poaching
1 bunch green onions, chopped, to garnish
1 Tbsp. black sesame seeds, to
Preheat the oven to 250 degrees.
In a large skillet, heat the vegetable oil over high heat. Once hot, sear the pork until brown, about 5 minutes per side.
Add the garlic and soy sauce to a large oven-safe dish and place the pork on top. Cover with aluminum foil and braise in the oven until tender, about 8 hours.
Using your hands or a fork, shred the meat and place it in a large bowl. Add the Sriracha, hoisin sauce and lime juice to the bowl. Toss to combine and set aside.
Prepare the jasmine rice according to package instructions. Set aside.
Poach the eggs: Bring a saucepot filled with water to a gentle simmer. Add a splash of vinegar and crack 1 egg at a time into the water. Poach 4 minutes, then remove from the pan with a slotted spoon and let dry on paper towels. Repeat with remaining eggs.
To serve, divide the rice evenly among 6 plates. Top each with 6 to 8 ounces of pork and a poached egg. Garnish with green onions and sesame seeds.