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1
Bring water to a boil in a small pot and add a pinch of salt. Gently place the eggs in and cook for 7 minutes 30 seconds.
2
Remove the eggs immediately and cool them in ice water for about 10 minutes.
3
Cut the pork belly into 1.5-2 cm thick slices and pierce both sides with a fork to help the seasoning penetrate.
4
Heat vegetable oil in a frying pan over medium heat, arrange the pork slices, and sear both sides for about 2 minutes each until golden.
5
Turn off the heat and wipe away the excess oil with paper towels.
6
Add water, mirin, sake, sugar, grated garlic, and ginger. Mix well, then bring to a boil over medium heat.
7
Once boiling, reduce to low heat, cover with a drop lid (aluminum foil or parchment paper), and simmer for 5 minutes.
8
After 5 minutes, remove the drop lid and add soy sauce. Turn to medium heat and continue cooking for about 5 minutes, occasionally flipping the meat, until the sauce thickens.
9
Peel the cooled eggs by carefully removing the shell and thin membrane.
10
When the sauce has thickened, add the peeled eggs and gently toss to coat them with the sauce.
11
Transfer rice to a bowl, arrange the pork and eggs on top, pour the sauce over, and garnish with chopped green onion.
PrimedTableBETA
