-
1
In a saucepan, bring the water to a boil with the sugar and salt.
-
2
Add the vinegar, ginger and peppers.
-
3
Transfer to a heatproof bowl; let cool.
-
4
Cover and refrigerate overnight or up to 1 week.
-
5
Preheat the oven to 300.
-
6
In a medium enameled cast-iron casserole, heat 1 tablespoon of the oil.
-
7
Season the pork with salt and black pepper and add to the casserole.
-
8
Cook over moderately high heat, turning a few times, until richly browned, 12 minutes; transfer to a plate.
-
9
Pour off the fat in the casserole.
-
10
Return the pork to the casserole.
-
11
Add the stock, mirin, soy sauce, garlic, onion, ginger and crushed red pepper.
-
12
Bring to a boil.
-
13
Cover and braise in the oven for 3 hours, turning the pork once, until the meat is very tender.
-
14
Transfer the pork to a work surface; slice into 4 equal pieces.
-
15
Strain the braising liquid.
-
16
Return the meat to the casserole, top with the liquid, cover and simmer until warm.
-
17
In a nonstick skillet, heat the remaining 1 tablespoon of oil.
-
18
Crack in the eggs and fry them over easy over moderate heat.
-
19
Spoon rice into bowls and top with the pork.
-
20
Ladle the braising liquid over the meat and top with the eggs.
-
21
Garnish with the peppers, scallions and a dab of mustard and serve.
