Blanch pork bones and pork belly in boiling water for 3 minutes, then drain and rinse under cold water. Pat dry.
Soak dried mushrooms, scallops, and squid in warm water for 15 minutes until softened. Reserve soaking liquid. Cut mushrooms and squid into bite-sized pieces.
In a large pot, bring water to boil. Add blanched pork bones, pork belly, ginger, softened mushrooms, scallops, and squid with their soaking liquid.
Bring to boil, then reduce heat to low and simmer for 2 hours (7200 seconds) until broth becomes clear and rich.
Meanwhile, wash jasmine rice and cook in rice cooker or pot using standard water-to-rice ratio (2 cups rice to approximately 3 cups water) until fluffy.
Season broth with salt and white pepper to taste. Remove pork bones, keeping the tender meat pieces in broth.
Peel and thinly slice fresh garlic cloves.
Heat vegetable oil in a wok until hot. Add sliced garlic and fry until golden and crispy (about 2 minutes), then drain on paper towels.
Wash spring greens and cut into 4-inch pieces.
In the remaining hot oil in wok, stir-fry spring greens until tender-crisp (about 2 minutes). Season with oyster sauce, light soy sauce, and sesame oil.
Slice scallion into rings.
To serve: divide cooked jasmine rice among four bowls. Ladle hot pork bone broth with meat pieces over rice. Top with stir-fried spring greens and their sauce. Sprinkle crispy fried garlic and scallion on top.
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