Slice the pork belly into 1-inch cubes and season evenly with sea salt and black pepper.
In a small heavy-bottomed pot, sear the pork belly over medium-high heat until the fat renders and the edges become golden and crisp.
Add the minced garlic, grated ginger, star anise, and coconut aminos to the pot, then pour in enough water to just cover the pork.
Reduce the heat to low, cover with a lid, and simmer for 45 minutes until the pork is tender and the liquid has reduced into a thick glaze.
While the pork braises, bring a small pot of water to a boil and carefully lower in the two whole eggs; boil for exactly 6.5 minutes.
Immediately transfer the eggs to an ice bath for 5 minutes, then peel and slice them in half to reveal the jammy yolks.
Steam the bok choy in a steamer basket for 3-4 minutes until the stalks are tender-crisp and the leaves are vibrant green.
In a non-stick skillet, combine the cooked white rice and liquid egg whites over medium-low heat, stirring constantly until the egg whites are cooked through and the rice is fluffy.
Divide the high-protein rice into a bowl and top with the braised pork belly, jammy eggs, and steamed bok choy.
Drizzle the entire dish with sesame oil and garnish with thinly sliced green onions before serving.