[MED] 30 sec + 8 min
[LOW] 60–90 min
1½ lb pork belly, skin-on, diced into ½” cubes
3 shallots, finely chopped
6 dried shiitake mushrooms, soaked overnight, stemmed and diced into ⅛” cubes
2 tablespoons vegetable oil
1 oz rock sugar
½ cup sake (or Chinese cooking wine)
3 tablespoons soy sauce
3 tablespoons light soy sauce
1 coin ginger, unpeeled
2 bay leaves
½ cinnamon stick
1 star anise
1 small dried tangerine peel
4 hard-boiled eggs and 4 soft-boiled eggs, peeled
Pickled mustard greens (optional)
Pour 4 cups of water into the pot. Cover and heat over [MED] heat and bring to a boil. Once boiled, add in diced pork and blanch for 30 seconds or until the surface turns white. Drain and transfer the pork into a bowl; set aside.
Clean and dry the pot and preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread oil evenly, add shallots and caramelize for 7–8 minutes or until dark brown. Add rock sugar and cook while stirring for another minute.
Add sake, soy sauce, light soy sauce, ginger, shiitake mushrooms together with the broth and the pork into the pot. Add water just enough to cover the pork. Add Spices and peeled hard-boiled eggs. Cover and braise over [LOW] heat for 60 to 90 minutes or until the pork is tender. Reduce the sauce and adjust the seasoning if necessary.
Plate pork on top of a bowl of rice, top with hard-boiled egg and soft-boiled egg and drizzle with sauce. Garnish with pickled mustard greens and serve warm.
Poking a small pinhole in the egg before boiling will help the egg separate further from its shell.
Stir constantly in Step 2 to avoid burnt shallots. Cooking until dark brown adds aroma, color to the sauce and caramelized sweetness.
Braising time in Step 3 depends on the type of pork belly (skin-on or not) being used.
Credit: Chef Tetsu Yahagi – Recipe video
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