Roast pork bone at 370F for 1 hour. Transfer roasted bones into a large soup pot at least could hold 5qt water. Add all dried herbs and pork belly or ham. Cook for 1 hour until a fork easily get through.

Remove pork meat from soup broth. Cut belly into bite size cubes. In a large pot, sauté onions, belly peppers rings and pork in oil. Season with soy sauce and sugar. Add 2 cups of hot water and allow it to simmer until the sauce reduced and thicken.

In a large pot, bring 2 qt of water into a boil. Cook brown rice pasta according to the package instruction time minus 2 minutes.

In a third pot, fill up 12 cups of pork bone broth. Blanch bokchoy for 30 seconds and remove it. Season the broth with soy sauce.

Pan fry 4 sunrise eggs and set aside.

In a stone pot, place 4 oz of cooked brown rice pasta. 4 oz blanched bokchoy. Layer 1 egg and 1 shiitake mushroom. 2 pieces of braised pork belly meat and pour 3 cups of seasoned broth on top. Serve hot.