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1
Put eggs in a pan with cold water, and bring to a boil.
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2
Cook for 5 minutes after it comes to a boil to make soft boiled eggs.
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3
Combine the flavoring ingredients.
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4
Brown the pork belly pieces in a non-stick pan.
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5
Wipe the rendered fat with paper towels.
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6
Cut the browned pieces into chunks.
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7
(They'll shrink a little after simmering, so cut them on the large side.)
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8
Put the pork chunks in a pot with enough water to cover, and bring to a boil.
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9
Simmer for 30 minutes over medium heat.
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10
Take the meat out, and throw away the water.
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11
Put the parboiled pork chunks, ginger, and the green part of leek into the pot with sugar and 3 cups of water, and bring to a boil.
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12
Set the heat to low-medium and simmer for 15 minutes.
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13
Add ingredients, cover with a small lid or piece of aluminium foil that sits right on top of the pot contents (drop lid or otoshibuta) and simmer over low heat for 90 minutes to 2 hours.
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14
If the simmering liquid level drops too low, add more water.
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15
At the end of of the cooking period, the liquid level should be about 1/2 to 1/3 of the original amount, so adjust accordingly.
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16
When the liquid has reduced to about 1/3, turn the heat off and leave to cool.
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17
When the cooking liquid has cooled down completely, add the boiled eggs to marinate.
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18
Reheat just before serving.
