If you like pork, this is the killer. The soy sauce based cooking sauce gives wonderful flavor even into the soft egg yolk.

Don’t pay too much attention to shrimps, see the pork and eggs!

What you need
A shoulder of pork, about 2 Lbs
Oil   1tbs
Scallion  1 bunch
Garlic   3-4 cloves
Ginger  4-5 slices
Red pepper, optional
Soy sauce   5oz (150cc)
Sake (you may use red wine or  beer instead)   1  1/2 – 2 cups
Soft boiled eggs    as many as you want

What to do
Form the chunks of the pork shoulder with using strings.

Heat a heavy flying pan or a cast ironed cooking pot over low heat.  Put oil in, and add garlic, ginger, red pepper and scallion and fry slowly to give the flavor to the oil.

Take all the garlic, ginger, red pepper and scallion (do no discard them. We use them when simmering) out of the pot and increase heat.  Sear all surfaces of the chunks.

It is easier to start with the side, you can hold it upright.

When the entire surface is golden, pour sake into the pan. Be careful, the pan is really hot and it may flame up. Return the garlic, ginger, red pepper and scallion in the pan.

You do not have to buy Japanese sake for this recipe. I have tried both red wine and beer, and either works just fine. Add soy sauce into the pan.

Cover and simmer 2 hours. If the sauce does not cover the meat, turn the chunks over occasionally.

Make soft boiled eggs. Heat enough water to cover eggs  in a pot. When water is rapidly boiling, carefully put the eggs in the water with a slotted spoon. Reduce the heat but  keep boiling for 6-7 minutes. Quickly remove the eggs and put them in cold water.Then peel.

After cooking the pork for 2 hours, turn off the heat and add the eggs in the pot and arrange so that the eggs are covered.

Cover, and keep it overnight in　refrigerator. Turn eggs a couple of time so that the sauce covers them evenly.

Slice the pork, halve the eggs and serve, either warm or cold.

Nicely done!

Eggs are beautiful, too! These are cooked for 7 minutes.

You can store in the container and keep it cold and clean, about a week.

I have this recipe in Japanese, too!
煮豚と半熟煮卵