Japanese Braised Pork Belly with Boiled Eggs

Name: Japanese Braised Pork Belly with Boiled Eggs
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: pork belly 900 g; soy sauce 4 tbsp; mirin 4 tbsp; sugar 1.5 tbsp; ginger 25 g; green onion 50 g; water 900 ml; boiled eggs 4 ea

Quick answer

Total time: 110 min
Level: Hard
Servings: 4 servings
Ingredients: 8

About this dish

Thick blocks of pork belly are simmered twice: first in plain water with ginger and scallion until the fat layer turns soft, then in a fresh soy sauce, mirin and sugar glaze that leaves a glossy brown film on the surface.

Splitting the work this way lets the meat go tender before the seasoning has a chance to reduce too far. Boiled eggs cook in the glaze alongside the pork and come out stained brown, seasoned through the white.

Ingredients

servings

IngredientAmount

boiled eggs4 ea

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Instructions

6 steps

1

Cut 900 g pork belly into 6 to 8 cm chunks.

Blanch them in actively boiling water for 5 minutes, then rinse under cold water, rubbing the surface lightly to remove foam, loose proteins, and any remaining impurities.
2

Put the pork, 900 ml water, 25 g ginger, and 50 g green onion in a pot.

Simmer over low heat for 50 minutes, skimming foam as it appears so the broth stays clean and the pork flavor stays clear.
3

When chopsticks slide into the pork with little resistance, lift the pieces into a clean pot.

Strain the first cooking liquid, discard the ginger and green onion, and reserve only 300 ml for the braising sauce.
4

Add 4 tablespoons soy sauce, 4 tablespoons mirin, 1.5 tablespoons sugar, and 4 boiled eggs to the pork.

Pour in the reserved 300 ml broth and gently stir until the sugar dissolves without breaking the eggs.
5

Braise over medium-low heat for 30 minutes, spooning the sauce over the pork and eggs every 5 minutes.

Keep the simmer gentle and shake the pot lightly if the sauce thickens near the bottom.
6

Turn off the heat when the sauce has reduced by half and the pork looks dark brown and glossy.

Rest for 10 minutes, or cool completely and reheat once after skimming solidified fat for a cleaner finish.