1. Rinse the rice and soak for 1 hour in cold water and drain. 2. Marinate the pork in the rice wine and soy sauce. 3. Set the oven on full steam at 100°C. 4. Place the rice in a GN container and add the stock and the pork. 5. Cook for 20 minutes and season. 6. Peel off the preserved egg and quarter. 7. Serve, garnishing with duck egg.