Ayako Narisawa
Ayako Narisawa（成澤文子）
Registered Dietitian / Culinary Professional
Winner of Nippon TV’s nationwide home-cooking competition, “Recipe Queen”
About the Recipe
★If eating immediately, pour the sauce over the meat and eggs and coat them well. You can add black pepper or mustard to taste.
★If you want the flavors to meld well, once the broth from step 5 has cooled slightly, put it in a resealable bag with the boiled eggs and refrigerate overnight.
The next day, remove the solidified fat and gently reheat before serving. (The solidified fat on the meat and eggs will spoil the texture.)
Ingredients
Pork shoulder (or leg) ... 450-500g
Shaoxing wine... 1/2 cup
Soy sauce... 4 tablespoons
Sesame oil (or vegetable oil) ... 1/2 tablespoon
Boiled eggs... 2-3
Boiled spinach... appropriate amount
(A)
Water... 1/2 cup
Honey... 2 tablespoons
Sugar... 1 tablespoon
Garlic (crushed) ... 1 clove
Ginger (thinly sliced) ... 1 piece
Prepare
1. Place the pork on a wire rack or tie it with kitchen twine to maintain its shape.
2. Heat oil in a heavy-bottomed pan, add ingredient 1, and heat over medium heat.
3. Once the entire surface is browned, add the Shaoxing wine and let the alcohol evaporate.
(Since it may catch fire, if you are worried, reduce the heat and add it little by little, then let the alcohol burn off.)
4. Add (A) and coat everything evenly. Once the broth boils, cover and simmer over low heat for 20 minutes. (Turn the ingredients over once or twice during cooking.)
5. Add soy sauce and increase the heat to medium. Once it boils again, cover and simmer over low heat for 20-30 minutes. (Flip the contents once or twice during cooking.)
6. Add the hard-boiled eggs and mix well.
7. Cut the pork into bite-sized pieces, cut the hard-boiled eggs in half and place them on a plate, and garnish with boiled spinach.
Skim off the fat from the cooking liquid and pour it over the meat.