Prepare the boiled eggs. You can make them your own way. I use a thumbtack (Recipe ID: 848149).
Stab the pin through the bottom of the egg.
Put the eggs in a boiling water directly and boil for about 8 to 9 minutes.
Peel off the skin. It will easily peel off.
Cut the block of pork belly meat and radish into bite-sized pieces.
Heat a pan and grill the pork belly well.
Wipe the pork fat rendering with a paper towel frequently.
Add the daikon radish and grill together with the meat.
The oil from the pork will soak into the daikon radish.
If oil is still rendering, wipe with paper towels frequently.
Transfer Step 10 to a pot and add the boiled eggs. Put all of the marked ingredients in the pan.
Put a small lid that sits right on top of the food (otoshibuta or drop lid) and simmer for about 20 minutes on medium low heat.
The seasoning has settled in well.
You're all done!
Story Behind this Recipe
The sauce here tastes like the kind you get with simmered pork belly chunks. The umami soaks into the daikon and eggs and it is delicious.
This could also be called pork kakuni, but when you buy a block of pork belly, if the meat has lots of fat, it will be a heavy and greasy dish. If you keep it for one day, the fat will become white and solid, so it will be easier to eat if you remove the excess fat.