Place the pork in a pot and cover it with water. Add the onion, ginger, scallions, and salt. Bring to a boil, reduce the heat to low, cover the pot leaving the lid a little ajar, and cook for 45 minutes. Remove the pork discarding everything else, and let cool. Cut into julienne strips and set aside.

Place the rice and the water (or chicken stock) in a pot and bring to a boil. Reduce the heat to medium-low, cover the pot leaving the lid slightly ajar, and cook for about 50 minutes, stirring occasionally, until you get a porridge-like consistency.

Meanwhile, clean the shrimp and place in a bowl.

In another small bowl, mix the wine, soy sauce, sugar, salt, white pepper, and pour this liquid over the shrimp. Toss to combine and leave to marinate, while the rice is cooking.

About 5 minutes before the Jook is ready, raise the heat to high. Add the pork and stir. Add the shrimp together with the marinade and stir once again. Bring the Jook back to a boil.

When the shrimp are cooked (they turn pink), turn off the heat and serve. Enjoy!