Gather all the ingredients.
Pound the pork on both sides with a meat pounder (or the back of the knife).
Slice the ginger and cut the green part of Tokyo Negi into 2-inch pieces. Save two slices for later.
With the white part of Tokyo Negi, make Shiraga Negi for garnish (See How To Make Shiraga Negi).
In a large pot, put the seared pork belly, green part of the Negi, half of the sliced ginger (save the half for later), and pour water to cover the meat.
Bring it to a boil and then reduce heat to simmer. Cook uncovered (so unwanted smell goes away) for 2-3 hours, turning occasionally (if you want really tender meat, cook for at least 3 hours). When the liquid is running low, keep adding water (or hot water) to cover the meat.
Meanwhile make 3 hard-boiled eggs (How To Make Perfect Hard Boiled Eggs).
In another large pot (I use a cast iron pot), add the pork belly, dashi, sake, and mirin. Start cooking on medium-high heat.
When boiling, lower the heat but keep simmering. Place Otoshibuta on top (If you don't have an Otoshibuta, make one! See How To Make Otoshibuta) and do not need to put a regular lid. We’ll be cooking for 1 hour on simmer/low heat.
After cooking for 30 minutes, add the hard-boiled eggs. Remove otoshibuta and continue simmering.
Simmer for another 30 minutes. Occasionally pour the sauce on top of the meat and rotate the meat and eggs. Make sure you have enough liquid so they won’t get burnt. When the sauce gets reduced and the meat has a nice glaze, it’s ready to serve. Serve the pork belly and eggs with Shiraga Negi on top.
If you prefer this dish to be less oily and have more flavor, wait for another day. Let cool completely and store it in the refrigerator overnight. Next day take out the pot from the refrigerator and remove the solidified fat before heating up. Heat thoroughly and serve the pork belly and eggs with Shiraga Negi on top.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.