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Recipe details are AI-generated from the video and may contain errors — for reference only.
Immerse the vacuum-packaged 1000g pork belly in water to thaw for 5 minutes, remove, and thoroughly dry the surface moisture with paper towels.
Watch out
The pork belly surface must be completely dried
otherwise, residual water will cause hot oil to splatter violently
Curl your fingers inward when cutting meat with a chef's knife to avoid cuts.
Cut the pork belly into large chunks; slice ginger and chop scallions.
Watch out
Keep the knife steady when cutting to ensure even, large chunks
avoid cutting them too small which ruins the texture
Wash hands thoroughly after handling raw pork to prevent cross-contamination.
Sprinkle 1 tsp salt and 1 tsp white pepper powder over the pork belly, rub evenly, and let rest for 15 minutes to draw out surface moisture.
Watch out
Rub the seasoning evenly on every piece of meat, otherwise some pieces will lack flavor.
Hot oil may splatter when adding meat; slide the meat pieces in along the edge of the pan.
Heat the pan with 1 tbsp oil, add pork belly and sear for 2 to 3 minutes until surfaces are golden, set, and slightly charred, then turn off heat and pour out excess oil.
local_fire_departmentMedium heat for 2 to 3 minutesWatch out
Do not flip the meat too early
sear until golden and set before turning, otherwise the surface will break
Boiling water steam is extremely hot; be careful not to get burned by steam when lifting the lid or parchment paper.
Return the seared pork belly to the pan, add hot water to submerge, add ginger, scallions, 1 tsp white peppercorns, 1 tsp Sichuan pepper, salt, and 50ml sake. Bring to a boil, reduce to medium-low, cover with a punctured parchment drop lid, and simmer for 20 to 25 minutes.
local_fire_departmentMedium-low heat for 20 to 25 minutesWatch out
Cut a small hole in the parchment paper for venting and ensure it properly covers the ingredients, otherwise they won't absorb flavors evenly.
Put the cooked pork slices into drinking water to wash away excess grease, remove and drain slightly, then cut into uniform large chunks.
Watch out
Handle gently when rinsing to avoid breaking the tender meat.
Place the pork chunks in a cast-iron pot, add 2 slices of ginger, scallions, 1 tsp white pepper powder, 40g sugar (San-ontou), 0.5 chili, 400ml sake, and 200ml water. Bring back to a boil, cover with a drop lid and pot lid, reduce to medium-low, and simmer slowly for 25 minutes.
local_fire_departmentMedium-low heat for 25 minutesWatch out
Keep the heat at a stable medium-low simmer
otherwise, a hard boil will make the meat tough
Wash 6 eggs and poke a small hole at the round end. Place in cold water (filled 80%), boil for 7 to 8 minutes, transfer to ice water to cool, then peel the shells.
local_fire_departmentMedium heat for 7 to 8 minutesWatch out
Poke the egg gently to avoid puncturing the inner membrane and leaking egg white.
After the meat is braised, add 50ml soy sauce, add peeled boiled eggs and arrange them to coat in sauce, cover with drop lid and pot lid, and cook for 5 minutes before turning off heat.
local_fire_departmentMedium-low heat for 5 minutesWatch out
Add soy sauce only in the final stage
adding it too early will cause meat proteins to contract and become tough
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