Rub salt evenly all over the pork, and leave for at least 30 minutes. Wash the salt and the excess juices from the pork under running water.
Boil the pork. When the surface of the pork turns white and becomes firm, leave just enough water in the pan to cover the meat and throw away the rest.
Add the ● ingredients to the pan and turn the heat to high. If you're adding boiled eggs, do so now.
When it comes to a boil, lower the heat and simmer for 30 minutes, covered with a piece of aluminium foil put right on top of the contents. Turn the heat off, and leave to cool.
Heat up again just before it's time to eat. Cut the pork up into easy to eat pieces and transfer to a serving plate. Pour some of the cooking liquid over the pork, and it's done.
I also recommend serving the pork and plenty of sauce over rice as a rice bowl.
Story Behind this Recipe
I often buy a block of pork belly, so I wanted to cook it in a different way from the usual simmered pork belly (buta no kakuni).
By letting the pork cool down completely after it's cooked, the flavors penetrate well and it becomes more tasty. If you can't spare the time to let it cool, put the cooking sauce into a small pan and reduce it over high heat and pour it over the pork when you serve.