Heat up oil over medium heat. Add thinly sliced red onion. Fry until they become golden and crispy. Drain through a sieve. Set them aside for later use. The oil can be used in other dishes.
Fry the pork
Cut pork butt into cubes or strips. Put into an empty wok (without oil) over medium-high heat. Fry until some fat has been extracted and the meat browns slightly. Stir in garlic and sugar. Fry until fragrant and the sugar has melted.
Braise the pork
Add light soy sauce, dark soy sauce, Shaoxing rice wine, five-spice powder, white pepper, and 3/4 of the fried shallots (leave some for topping).
Pour in the water in to cover meat completely.
Bring it to a full boil. Turn the heat down to the lowest. Cover with the lid and leave to simmer for at least 1 hour until the pork becomes very tender (check the water level halfway through and top up if it seems too dry). Adjust time accordingly. Add the hard boiled eggs and simmer for another 30 minutes.
If there is still quite a bit of liquid left, turn the heat to high and cook uncovered to reduce its volume and thicken (Do not dry it out though as you’d need some liquid to serve with the meat).
Assemble the dish
Put freshly cooked rice in serving bowls top with vegetable Steamed broccoli, green beans, or bok choy. Add the pork and broth and top with fried onions.