Slice the garlic and ginger thinly, and cut the green parts off the Japanese leeks or green onions.
Sear the pork starting with the skin side first in a frying pan.
Brown the pork on all aides. When it's browned, wipe out any excess fat from the pan.
Add the sugar, sake, mirin, soy sauce and the aromatic vegetables from Step 1.
Put a small lid right on top of the pork, and simmer over medium heat, taking care not to let it boil over.
After 15 to 20 minutes, pierce with a skewer to see if its cooked through. If the liquid that comes out of the pierced hole is clear, it's done.
In a separate pan boil the eggs starting from cold water. Bring to a boil and cook for 5 minutes to make soft-boiled eggs, and peel.
Turn the heat off the pan with the pork, add the eggs and leave to marinate overnight. Turn over the pork and eggs occasionally, so that the sauce penetrates them evenly.
This is the finished item.
Story Behind this Recipe
I made this roast pork with pork belly.
When you need more cooking liquid, add sake, soy sauce, mirin and sugar in the same ratio. If you transfer any remaining cooking liquid to a clean container, it will keep in the refrigerator for at least a month, and be reused again to cook another batch of pork. The sauce can also be used to flavor fried rice, ramen, or grilled meats.