Ingredients:
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
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.
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 the thermal 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. Let it boil over the stove for 15mins, then place in the outer pot and let it continue cooking for 6-8hours at least (usually I let it cook overnight)
9. Next morning, skim off any fats that floated to the surface of the water.
10. Take out the meat and lightly wipe off excess oil with paper towel.
Discard the leeks and ginger.
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
2 cups dashi stock, 4 tablespoons sake, 3 tablespoons mirin, 1 tablespoon sugar
12. Add the pork belly and cover lid and bring to boil for 10mins and place in thermal outer pot to boil for another 4hrs or more depending if its for lunch or dinner. Its ok to boil longer in the thermal pot, in fact its better as the meat will be more tender.
13. Just before meal, make the 4 hard boiled eggs
14. Add the hard boiled eggs and continue simmering for another 30mins. Remove any fat that rises to the surface while cooking.
15. Add 2 tablespoons of the soya sauce, cover lid and continue simmering for another 20mins.
16. Its ready to 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.
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.
