1 tablespoon oil
500 grams pork belly
4 eggs
2 leeks
1 knob fresh ginger
2 cups dashi stock
4 tablespoon sake
3 tablespoon mirin
1 tablespoon sugar
2 tablespoon soya sauce
Method:
1. Pound the pork on both sides with a meat pounder or the back of the knife.
2. Mould back the shape of the pork belly and cut into 2 inch chunks.
3. Heat the oil in a pan and brown all sides of the pork belly with the fat side down first.
(1 tablespoon of oil, or less if you're using HCP)
4. When meat is nicely browned, transfer to a paper towel and wipe off excess fat.
5. Slice the ginger into thin flat slices.
6. Cut the leeks into two sections. The green section into 2 inch pieces. The white setion can be kept to make shiraga negi for garnish. *Note 1
7. In a large pot, place the pork belly, green part of leek, half of the sliced ginger, and enough water to cover the meat. Place on high heat.
8. Once the water has boiled, reduce the heat to simmer for 2-3 hours turning occasionally. When the liquid is running low, keep adding water (or hot water) to cover the meat.Skim off any fats that floats to the surface of the water during cooking.
9. Meanwhile make the 4 hard boiled eggs
10. After cooking for 2 hours, take out the meat and lightly wipe off excess oil with paper towel.
Discard the leeks and ginger.
11. Clean the pot, put the dashi, mirin, sakae and sugar into the cleaned pot and bring to boil on a high heat.
2 cups dashi stock, 4 tablespoons sake, 3 tablespoons mirin, 1 tablespoon sugar
12. Add the pork belly and cover lid and reduce heat to simmer until it is soft enough for the bamboo skewer to pierce the meat smoothly. Simmer for 30mins
13. Add the hard boiled eggs and continue simmering for another 30mins. Remove any fat that rises to the surface while cooking.
14. Add 2 tablespoons of the soya sauce, cover lid and continue simmering for another 20mins.
15. Its ready to serve the pork belly and eggs with Shiraga Negi on top.
16. Or cool down the pot completely and store it in the refrigerator overnight. Next day take out the pot from the refrigerator and remove the solidified fat before heating up. Heat thoroughly and serve the pork belly and eggs with Shiraga Negi on top.
*Note 1- How to make shiraga negi
1. Cut the white part of the leek into 2inch long.
2. Make an incision lengthwise.
3. Take out the green core to keep for cooking with the green parts of the leek
4. Open the white part, lay it flat and cut into thin strips
5. To make it curl, soak into cold water for 10-15mins and drain dry.
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