Char Siu Pork And Simmered Eggs - eggs

Method

• Cut up the block of pork belly into whatever size pieces you want.
• Roll up the pieces and tie with kitchen twine, or use the net that came with the meat.
• Put 3 cups of water, 2 cups each of soy sauce and sake, 3 tablespoons of sugar, the leek and the ginger in a pot and heat.
• Crush the garlic, then add to the pot.
• Brown the pork pieces in a pan.
• When the liquid comes to a boil, add the pork.
• Cover with a piece of aluminum foil that sits right on top of the pot contents, and simmer over low heat, just enough to bubble slightly, for 1 hour or so.
• Turn the meat occasionally, or shake the pan to coat the meat with the simmering broth.
• Turn off the heat and let the meat cool in the broth.
• Make soft boiled eggs by adding the eggs in boiling water, and cooking over high heat for 7 minutes.
• If you gently put them into the pot with a ladle, they are less likely to crack.
• When the simmering liquid has cooled down a bit, put some in a plastic bag with the peeled eggs.
• Leave to marinate.
• When the simmering liquid in the pan cools down some more, transfer the pork pieces and the liquid to plastic bags.
• Cool in the refrigerator.
• Slice the meat after it's cooled down completely.
• The fat in the simmering liquid will harden when it's cold.
• Take it out, reduce the liquid and it will become a sweet-salty dipping sauce.
• Spoon the sauce over the sliced char siu pork and serve.
• Divide the leftover meat into small portions and freeze.
• Thaw in the microwave!
• You can use the pork without sauce in ramen too.