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1
Start by parboiling the pork belly.
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2
Put plenty of water and the leeks into a pot.
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3
When the water is around 60C, put the meat in and boil for about 10 minutes.
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4
Once the parboiling is done, start the main boil.
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5
Wash the surface of the pork belly with water, put into a pot and add lots of fresh water.
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6
Bring to a boil, and then simmer over low heat for 3 hours.
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7
Combine the marinade ingredients and bring to a boil.
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8
Put the boiled pork into the marinade.
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9
The meat is very tender, so handle it with care.
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10
Make the soft boiled eggs while the pork is simmering.
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11
Open a small hole in the end of each egg with a push pin, and put the eggs in boiling water.
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12
Boil for 7 minutes, and then put the eggs in cold water.
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13
Simmer the pork for about 15 minutes while spooning the simmering liquid over it, then turn off the heat.
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14
When it has cooled down a little, add the peeled boiled eggs to flavor them.
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15
Leave overnight if possible, or at least 3 hours.
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16
Take the pork belly out and slice about 4 to 5 mm thick.
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17
Put the sliced pork belly and simmering liquid in a heatproof dish, and steam it in a bamboo steamer, for about an hour.
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18
If you are in a hurry just heat it up in the microwave instead.
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19
Open the lid occasionally and spoon the liquid over the pork.
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20
While the pork is steaming, chop some leek and soak in cold water for a while to get rid of the harshness.
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21
Drain well.
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22
When the pork has finished steaming, transfer the simmering liquid to another pan and thicken it with katakuriko dissolved in water to make the sauce.
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23
Put some rice in a large bowl, top with the pork belly, add the egg and leek, pour over some of the sauce from Step 10, and serve.
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24
Use the soup from Step 2 to make a delicious egg drop soup.
