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1
Pierce the surface of the pork several times with a fork to make it easier for the flavors to penetrate.
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2
If you're not making marinated eggs, you can cook two 500 g blocks of pork in the sauce.
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3
Put all the ingredients except for the pork in a plastic bag and mix the sauce through the bag.
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4
Be careful not to poke a hole in the bag or let the contents leak out.
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5
Put the meat in the bag and cover with the macerating sauce.
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6
Press out the air from the bag, tie it closed and leave in the refrigerator overnight.
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7
If you're worried that the bag will leak, double-bag it.
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8
Preheat the oven to 390F/200C.
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9
Line an oven sheet with a generous sheet of parchment paper.
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10
Drain off as much macerating sauce as you can from the pork and bake for 30 to 40 minutes.
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11
Transfer the sauce to a small pan and bring to a boil.
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12
Skim off the scum.
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13
When the pork is baked, leave it on the oven sheet until it has cooled down.
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14
The excess fat that has rendered will coagulate on the paper, so throw out.
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15
If you slice the meat on a cutting board the board will get really oily, so open up a milk carton to use as a cutting board.
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16
You can just throw the carton out when you're done and save yourself time.
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17
Arrange the slices on a plate, and spoon the sauce over.
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18
Put the leftover sauce from step 8 and boiled eggs in a plastic bag, and leave to macerate overnight in the refrigerator to make flavored eggs.
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19
If you want to eat the pork and the marinated eggs on the same day, double the amount of macerating sauce and take out half of it after the meat has been macerating for an hour.
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20
Bring to a boil, and use to macerate the eggs.
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21
If you want to simmer the pork, brown the surface of the pork after step 1, and put into a pot with the marinade ingredients and plenty of water.
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22
Cover with a small lid or aluminum foil that sits on top of the contents of the pan (a drop lid or otoshibuta) and simmer for 2 hours.
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23
As it simmers, the liquid will reduce, so check on it occasionally and add water if needed.
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24
At the end the simmering liquid should have reduced and become sauce-like.
