Preheat the oven to 300°F.
In a large braising dish with a lid, heat the sugar to a dark caramel color, shaking the pan occasionally for even cooking. Whisk in the vinegars and cook for 3 minutes. Add the scallions, ginger, garlic, soy sauce, beef broth and star anise.
Place the pork in the pot, adding more broth so that liquid comes at least halfway up the sides of the meat. Cover tightly with a lid. Braise in the oven for 3 hours, until the meat is falling-apart tender.
Remove the meat from the braising dish and shred with two forks.
Return the braising liquid to a simmer on the stove and cook until slightly thickened. Season to taste.
For sous vide eggs, heat a sous vide in a water bath to 145°F. Place the eggs in the water and cook for 45 minutes. See below for poached eggs.
Melt the butter for the risotto in a large skillet or saucepan. Sauté the onion and garlic until soft, about 7-10 minutes. Add the rice and cook, stirring, until opaque, about 4-6 minutes. Add 1/2 cup chicken broth and bring to boil. Reduce to a simmer and continue to add the chicken broth in 1/4 cup increments, stirring constantly. Only add the next addition of broth when the previous one is fully absorbed. Fold in the peas and parsley.
For poached eggs, bring a large, shallow skillet of salted water to a bare simmer. Gently add the eggs one at a time and cook until the white is just set. Immediately remove from the water to a bowl of warm water.
Divide the risotto between bowls and serve with braised pork, braising sauce, and poached eggs.