This slow-braised pork is a great winter meal. It is a little time-consuming, but is definitely worth the eff ort. It’s lovely with a strong Japanese or English mustard, or with Yuzu Kosho.
Place the pork belly in a large saucepan with the spring onions, garlic and half the ginger. Cover with water and bring to the boil, then reduce the heat to medium–low and cook for 1 hour. Skim off the fat and scum from the surface as it cooks.
Bring a small saucepan of water to the boil, then reduce the heat to medium. Gently drop the eggs into the water and cook for 8 minutes. Drain the water and cool the eggs by running them under cold water. Leave the eggs in cold water to cool, then peel.
Remove the saucepan of pork from the heat. Use tongs to lift the pork into another large saucepan. Add the soy sauce, sake, sugar and the remaining ginger. Pour the pork cooking liquid over the pork in the new pan to cover the meat.
Place the pan over medium heat and bring to the boil, then reduce the heat and simmer for 30 minutes. Add the boiled eggs 10 minutes before serving to warm them through.
You can serve the pork and egg straight away, but for the best flavour, leave it to cool completely and reheat it one more time. This helps the pork to absorb even more sauce. Serve with mustard, if liked.
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