Method

Blanch pork belly whole in boiling water for 5 minutes. Drain. Cut into 5cm cubes.
About 8 min
Sear pork cubes in a dry pan on all sides until golden. Remove excess fat with paper towels.
About 10 min
Place pork in a pot with water, sake, and ginger. Simmer for 60 minutes, skimming fat.
About 1 hr
Add soy sauce, mirin, and sugar. Continue simmering for 40 minutes until pork is very tender and sauce has thickened to a sticky glaze.
About 40 min
Add soft-boiled eggs in the last 10 minutes to colour them. Serve over rice with mustard and steamed bok choy.
About 12 min

Nutrition per serving (estimate)

Contains: soy, wheat