Japanese Braised Pork with Eggs
- Pork belly or loin skin and bone removed400g
- Green onion 1/5(5g)
- Small amount of Ginger Thinly sliced (3g)
- Garlic 1 clove
- Boiled eggs2
- ☆Dark soy sauce125ml
- ☆ Cooking Sake3 tbs
- ☆ Sugar6 tbs
- ☆ Vinegar2 tbs
- Vegetable oil1 tbs
*The paper drop lid can be substituted with aluminum foil sheets.
*Depending on the part of the meat you chose, it may be tough if cut too thickly.
*You can put Japanese mustard or Western mustard to your taste.
*It will keep in the refrigerator for about 3 days in a storage bag
*1tbs=15ml / 1tsp=5ml
*The temperature setting of the induction cooker is for reference only.
The pork is cooked slowly over low heat, making it as moist as possible.
The sweet and spicy flavor of the soy sauce and the addition of vinegar give this dish a refreshing taste that encourages indulgence.
Marinate the eggs in the braising liquid and you have two dishes ready to use without any fuss.
How to make it
Add vegetable oil to a frying pan over medium heat (800W 170-180℃) and cook the pork until well browned on all sides.
Put all ☆seasonings in a pot just large enough to hold the meat. Add pork, green onion, ginger, garlic, and bring to a boil over high heat (1300W 190-200℃) *If the pot is large, add more seasonings until the meat is covered.
When it comes to boil, turn the heat to low (600W 150-170℃), cover with a paper drop lid. Simmer for 20 minutes and turn off the heat. Put the peeled boiled eggs in the same pot and let them cool. Leave in the seasonings for at least one hour.
Cut the pork and boiled eggs into bite-sized pieces, place them in a bowl, and pour the seasonings over them.
Recipes developed by Nobuaki Ohiki (Tsuji Culinary Institute)/Takako Hirosato (Kicho LLC)
Recipes supervised by Tsuji Culinary Institute (Representative: Yoshiki Tsuji *Japanese Cuisine Goodwill Ambassador since 2015)