Soy Braised Pork Belly and Eggs
This soy braised recipe is sure to become one of your new favorite dishes.
- 2.5 lbs pork belly (port butt or shoulder for a leaner cut of meat, if desired)
- 2 tbsp vegetable oil
- 1 sm leek (washed)
- 2 scallions (washed )
- 2 thumb sized pieces of ginger (sliced)
- 6 eggs
For the braising liquid
- 1/2 tsp dashi powder
- 5 cup water
- 1/2 cup sake or dry sherry
- 1/3 cup mirin
- 1/2 cup Bourbon Smoked Sugar
- 1/2 cup Bluegrass Soy Sauce
- 1 thumb sized piece of ginger (sliced)
- 1 mild green chili pepper
- 1 tbsp Bourbon Smoked Togarashi (for garnishing)
Cut the pork belly into 2-inch square pieces
Heat a heavy, large, low-sided pot over medium high heat and add the oil.
Add the pork belly in a single layer and brown on all sides until nicely colored.
Remove and transfer to a paper towel lined plate
Repeat with any remaining pork.
wipe out any excess fat from the pot.
Cut the green part of the leek into 2 inch pieces
Add the browned pork, green leek, scallions, and sliced ginger to the pot.
Add enough water to cover.
Bring to a boil, then reduce heat to a simmer
Partially cover with a lid and let cook for 2-3 hours, turning meat occasionally. (The longer you simmer the more tender the meat will be.)
Add more water if needed to keep meat covered.
Make the boiled eggs.
Add 6 eggs to a pot and cover with water.
Heat over high heat and bring to a boil
Lower heat to a simmer and let cook for 9 minutes.
Drain water and place eggs in an ice bath to cool off completely.
Once cool, peel eggs and set aside.
Final braising liquid.
In a large pot add all of the ingredients for the final braising liquid.
Remove the pork from the first pot and add to the final braising liquid.
Bring the pot to a boil, then reduce to a simmer.
Partially cover with a lid.
Simmer for 30 minutes.
Remove the lid and add the boiled eggs to the pot.
Simmer with the lid off for another 30 minutes, rotating the meat and the eggs in the sauce occasionally.
Cook until the sauce is reduced and the meat is nicely glazed
Serve with a perfectly cooked bowl of white rice.
