Add all ☆ ingredients into a pot and bring to a boil.
While the pot is heating, combine the eggs and pork in a bowl. Mix well.
Scoop 2 ladlefuls of sauce from the pot in Step 6, and transfer that into a different pot (or pan). Thicken with katakuriko dissolved in water.
Form the meat from Step 3 into bite-sized balls, and add them to the pot one by one. ※Make sure to add the meat when the sauce is boiling.
If you have potatoes, shiitake mushrooms, or peeled quail eggs, you can cook them together with the meat. This time, I added potatoes.
Use aluminum foil as a droplid and simmer on low heat for 12 to 13 minutes. Add honey towards the end, and continue simmering for another 2 minutes.
Add katakuriko dissolved in water to thicken the sauce. Once the sauce has thickened, it's ready to eat. Because there's so much sauce, here's what I usually do...
Scoop out 2 ladlefuls of sauce from the pot in Step 6, and transfer that into a different pot (or pan). Thicken with katakuriko dissolved in water.
Add the thick sauce from Step 7 into the the pot from Step 6 to mix with the meat. I use leftover sauce to cook the atsuage.
Story Behind this Recipe
This is a recreation of a recipe that mixes eggs and katakuriko, which I either saw on TV or read in a magazine over a decade ago. I usually eye-ball the ingredients - my friend asked me about the measurements, so I noted them down for the first time. You could make mistakes using meat blocks, but you won't with this fork-tender dish. It's our family's simmered pork belly recipe.
The key is to mix everything well in Step 3. The meat cooks quicker and soaks up the flavor better if you roll it up with your fingers rather than squeezing it together. Make sure to taste the sauce at Step 6. If it's too concentrated, add water. If it's too plain, simmer more to reduce the sauce.