Pork bellyCut into blocks that fit your pot~2-2.5 lbest.
GingerPeeled and thinly sliced, used in two batches1
Tokyo negi (long green onion)Can substitute with 2 green onions; green part for braising, white part for garnish1
Cooking oil1 tbsp
SakeFor first braise¼ cups
WaterEnough to cover the pork~4 cupsest.
EggsLarge eggs, boiled4
Snap peasStrings removed, blanched5
Dashi2½ cups
SakeFor second braise
¼ cups
Mirin¼ cups
Sugar¼ cups
Dried chili pepperFor a touch of heat1
Soy sauce¼ cups
Shichimi togarashiOptional, sprinkled on top for extra flavor~¼ tspest.
Steps
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1
Thinly slice the peeled ginger, cut the green part of the long green onion into 2-inch pieces, and set aside the white part for garnish later.
2
Cut the pork belly into blocks that fit your pot, heat some oil in a skillet, and sear the pork skin-side down for about 2-3 minutes per side until browned.
3
Transfer the seared pork to a large pot in a single layer, add sake and enough water to cover, then add the green onion pieces and half the ginger slices.
4
Bring to a boil, skim off scum, reduce to a gentle simmer, place a drop lid on top, and cook uncovered for about 3 hours, adding water as needed to keep the pork submerged.
5
While the pork simmers, gently lower 4 eggs into boiling water, time for 7 minutes, then transfer to ice water to cool before peeling.
6
Remove the tough strings from the snap peas and blanch them in boiling water for about 1.5-2 minutes.
7
Cut the white part of the negi into pieces, slice lengthwise to remove the inner layers, flatten and slice into very thin strips, then soak in ice water for about 10 minutes to reduce bitterness before draining to make the shiraga negi garnish.
8
After 3 hours, remove the pork, check for tenderness, cut into 2-inch pieces, and transfer to a smaller pot so the seasonings will fully cover the meat.
9
Add the dashi, sake, mirin, sugar, remaining ginger slices, and dried chili to the pot, place the drop lid on top, bring to a simmer, then reduce heat and cook for 1 hour.
10
At the 30-minute mark, add the soy sauce and the peeled boiled eggs, continuing to simmer while occasionally shaking the pot to coat everything in the braising liquid.
11
Once done, remove the ginger, plate the pork with a bit of the braising liquid, halve the eggs and arrange alongside the snap peas for color and texture, then top with the shiraga negi garnish and a sprinkle of shichimi togarashi if desired.
PrimedTableBETA
