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1
These are the ingredients.
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2
I use 800 g of pork shoulder block.
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3
Flatten the pork with a meat pounder.
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4
Truss up with a cotton string.
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5
Heat a generous amount of oil in a frying pan and brown the pork on all sides.
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6
This process seals the meat juices inside.
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7
After browning, take the meat out and place into a shallow container.
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8
Remove the excess fat with kitchen towels.
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9
Put the water, konbu, ginger, and Step 4's pork into a pot.
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10
After bringing to a boil, remove the konbu.
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11
Simmer over medium heat for 40 minutes.
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12
Skim off the scum.
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13
Prepare the eggs.
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14
Leave the eggs at room temperature.
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15
Make tiny holes at the top and bottom of eggs with a pin to prevent from making cracks in the egg shells.
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16
Gently place Step 6's eggs into the boiling water and cook for exactly 6 minutes.
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17
Take them out and put in cold water.
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18
Leave to cool for more than 3 minutes.
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19
Peel the shell carefully.
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20
Prepare the sauce.
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21
Crush the garlic with a knife.
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22
Combine the sauce ingredients and bring to the boil.
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23
After boiling, put the pork into the sauce and simmer over a medium to high heat.
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24
Move the pork from time to time and continue to simmer for 5 minutes.
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25
After 5 minutes, transfer the pork and sauce into a shallow container to cool down.
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26
While cooling down, turn the pork over several times to prevent the surface from drying.
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27
After it's cooled down completely, put Step 10's pork and Step 7's eggs into a plastic bag.
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28
Try to squeeze out as much air as possible from the bag.
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29
When you remove the air pockets in the bag, do so in a bowl of water to make it easier .
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30
Move the bag around from time to time while soaking in the water.
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31
After leaving to rest for about 2 hours, reduce the sauce a little.
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32
Put the cooked spinach on a serving plate.
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33
Drizzle the reduced sauce on top.
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34
Arrange the sliced pork on the spinach and eggs.
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35
Pour the reduced sauce on top.
