Yield:4 as appetizer Prep Time:30 minutes Marinate Time:3 hours 30 minutes Total Time:4 hours
1-pound pork belly 1 Tokyo negi (or 3-4 green onion) 2 inches ginger ¼ cup Kikkoman® Less Sodium Soy Sauce ½ cup sake 2 tablespoons granulated sugar 2 tablespoons Kikkoman® Kotteri Mirin 1 cup water
To Serve: 1 bok choy ½ teaspoon kosher salt 4 large eggs
Cut the pork belly into 1 ½ inch (4 cm) pieces.
Heat the cast iron (or stainless-steel pan) on medium high heat and place the fat side of pork belly on the frying pan. Make sure not to crowd the pan and cook in batches if necessary. Cook the pork belly pieces until brown, 3-4 minutes each side. Transfer the browned pork belly into a large heavy bottomed pot in a single layer.
Divide the Tokyo negi into white and green part. Cut the green and white parts into 2-inch pieces.
Make a slit on white parts of the Tokyo negi in order to get the core green part. Lay the white parts flat and set aside the core green parts for cooking later.
Cut the layers of negi into thin julienne strips (“shiraga negi”) and soak in cold water for 5 minutes to use for toppings later. Also, thinly slice the ginger.
Add the green parts of the Tokyo negi, ⅔ of sliced ginger, and water just enough to cover the meat.
Bring it to boil and lower the heat and simmer for 1-2 hours (1-hour minimum). While simmering, skim the scum and fat a few times.
Transfer the pork belly pieces and discard the liquid.
Clean the pot and add all the ingredients for the Seasonings.
Put the pork, reserved core parts of Tokyo negi, and the rest of ginger slices in the pot.
Place a drop lid (Otoshibuta)on top and bring it to boil. Skim the fat and scum and lower the heat to simmer for 1 hour. Flip the meat once in a while.
Meanwhile bring the water to boil and cook the eggs for 7 minutes. Then immediately let them cool in iced water and peel. Place the eggs in a plastic bag or jar that fits the eggs.
While the pork is simmering, remove the drop lid and take out ½ cup of cooking liquid. Cover the pork with the drop lid and continue to simmer.
Put the cooking liquid and soft-boiled eggs in a plastic wrap to marinade for 4-5 hours. Alternatively, you can place the eggs in the sauce to cook.
Once the cooking liquid is reduced and thicken, turn off the heat and set aside, covered with a lid.
Cut the bok choy in quarter lengthwise. Add the salt in 2 cups water.
Blanch the bok choy in the water until tender, for 2-3 minutes. Cut into 2-inch pieces.
Serve the pork belly with halved soft-boiled eggs, blanched bok choy, and shredded white part of Tokyo negi (shiraga negi). Drizzle remaining sauce and serve immediately.