Remove the seeds from the chili pepper and thinly slice the ginger. Hard boil the eggs and peel them.
Cut the pork in chunks and boil in plenty of water. Rinse the pork and pat dry with paper towels. Brown the pork well in a frying pan and get rid of the excess fat.
Put everything, except for the honey in a heavy pot and bring to a boil over high heat. Turn down the heat to low and simmer for about an hour. Add the boiled eggs halfway through and spoon the sauce over it occasionally.
If the sauce starts to dry up, add a bit of sake or water. Add in the honey just before it's done. Taste and adjust. Garnish with julienned white part of leeks.
I used "Ripe Ume Jam" Recipe ID: 84448
Tart and fresh ume taste good in the summertime. This might be good with yuzu jam, too!
Story Behind this Recipe
The tartness of the ume jam cuts the grease of the pork. I made this because I thought the sweet-sour taste would suit this dish.
If there is fat on the surface when you're simmering the pork, soak it up with a paper towel. The jam adds sweetness, and adding honey at the end would sweeten the flavor and add shine, so adjust to taste.