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1
Pound each boneless pork loin chop to an even thinness. Combine soy sauce, five-spice powder, finely chopped garlic, grated ginger, and sugar in a bowl. Add the chops and turn to coat. Marinate until the sugar has fully dissolved into the meat and the surface is visibly lacquered — at minimum 30 minutes, longer if time permits.
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2
Bring a pot of water to the boil. Lower the eggs in gently and cook for 8 minutes, then transfer immediately to cold water. Peel. Combine soy sauce and water in a small saucepan at a ratio sufficient to submerge the eggs; bring to a simmer, add the peeled eggs, and braise over low heat until the exterior is deep brown and the braising liquor is fragrant. The eggs are done when the shell is uniformly dark and the surface yields slightly to the touch.
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3
Wash the rice until the water runs clear. Cook by the absorption method using the standard proportion of water for short-grain rice. The rice is done when the grains are tender, slightly sticky, and no raw starchy smell remains. Do not season.
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4
Heat a heavy pan until very hot and dry — this is where the dish lives or dies. Lay the marinated chops in without crowding. The sugar in the marinade must hit the dry pan and caramelise immediately; any moisture in the pan will steam the meat rather than sear it. Add a splash of rice wine to the pan as the chops colour; the brief sizzle and steam drives caramelised complexity into the crust. Cook each side until deeply coloured and the meat is firm to the touch.
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5
Arrange the bento box: a portion of plain rice fills one compartment; one pork chop rests on or beside the rice; one braised egg, halved, sits adjacent; pickled mustard green (suan cai) is placed in its own compartment to keep the brine from bleeding into the rice; three-coloured vegetables occupy the remaining space. The finished box should present four distinct zones with no colours bleeding into one another.