Heat up a wok with 5 tablespoons of extra virgin olive oil, stir-fry the garlic on low heat until lightly golden. Add in the all the pork pieces, star anise, cloves plus the sauce and stir-fry for 10 minutes on medium to high heat.
Then add in water, cover with a wok lid and bring to a rolling boil, then turn the heat down to low and let the pork cook for 1 hour or until pork is soft and tender. Stirring occasionally.
Once the pork is soft and tender, remove only the pork and set aside in a large bowl.
Add the hard-boiled eggs into the wok with the braising sauce and cook for 10 minutes, stirring and moving the eggs around to gently coat the eggs with the sauce.
Return the cooked pork to the wok to reheat the pork, taking care not to break the eggs.