Ingredients (for 4)
- Pork belly - 600g
- Ginger - 20g
- Egg - 4
- Water - 1000ml
- Salt - 1 tsp
- Water - 200ml
- Cooking wine - 150ml
- Sugar - 5 tbsp
- Soy sauce - 3 tbsp
- White dashi - 4 tsp
Procedures:
1. Cut the pork belly into big pieces.
2. Cut the ginger into shreds.
3. Heat the water and salt to boiling, then add in the pork belly and cover with lid to cook for 1 hour under low heat.
4. Mix water, cooking wine, sugar, soy sauce and white dashi together.
5. Boil the eggs and then remove the shell.
6. Keep 200ml broth from the pork. Then drain the rest.
7. Pour the broth back into the pot, together with the sauce, shredded ginger, eggs and pork belly. Turn to medium-low heat and cook for one hour to reduce the sauce.
8. Serve.
