so I made my own Japanese braised pork (Buta kakuni) and marinated "soft" boiled egg to go with it
Japanese Braised Pork
I used the recipe here:
http://www.justhungry.com/buta-no-kakuni-japanese-braised-pork-belly
I melod-ize it by adding extra ingredients like garlic, onion to make the stock even more flavoursome :)
It's a very easy and yummy recipe :)
Buta no kakuni (Japanese braised pork belly)
About 450g / 1 lb pork belly
2 Tbs sugar
1 piece of leek (about 6 inches / 15 cm long or so. You can use the green part too.)
1 large piece of fresh ginger
1 star anise
3 Tbs. soy sauce
2 Tbs. sake
2 cups water
Cut the pork into cubes about 1 inch / 2cm or so square. If the skin is still on, leave it on. Heat up a large pot with a heavy bottom. Sauté the pork belly cubes, without any added fat (you don’t need it…) until browned.
When the meat is browned, scrape it to one side and put the sugar in the fat that’s accumulated on the bottom, and stir around until it’s a bit caramelized. Stir and toss so the meat gets coated by the sugar.
Add the rest of the ingredients, bring to a simmer and lower the heat. Put a lid on and let it simmer gently for about 3 hours, turning occasionally.
To serve, dredge the pieces carefully out of the very oily cooking liquid, and peel of the thick layer of fat that’s on the skin side of the meat. Drizzle a little bit of the cooking liquid over the cubes.
I then made Heston's Soft boiled egg, and marinate the egg in the braised pork sauce over night ...
My eggs were a little overrrr.. but still yum :)
http://www.channel4.com/4food/recipes/chefs/heston-blumenthal/soft-boiled-eggs-recipe
Method
Place the eggs in the smallest pan available and only add enough cold water to cover them. Put the lid on the pan and place over the highest heat possible.
When the water comes to the boil, remove the pan from the heat and wait for 6 minutes.
After the time has elapsed, remove the lid and carefully remove each egg. Cut the top of each egg before serving in egg cups.
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