Start by parboiling the pork belly. Put plenty of water and the leeks into a pot. When the water is around 60°C, put the meat in and boil for about 10 minutes.

Once the parboiling is done, start the main boil. Wash the surface of the pork belly with water, put into a pot and add lots of fresh water. Bring to a boil, and then simmer over low heat for 3 hours.

Combine the marinade ingredients and bring to a boil. Put the boiled pork into the marinade. The meat is very tender, so handle it with care.

Make the soft boiled eggs while the pork is simmering. Open a small hole in the end of each egg with a push pin, and put the eggs in boiling water. Boil for 7 minutes, and then put the eggs in cold water.

Simmer the pork for about 15 minutes while spooning the simmering liquid over it, then turn off the heat. When it has cooled down a little, add the peeled boiled eggs to flavor them.

Leave overnight if possible, or at least 3 hours. Take the pork belly out and slice about 4 to 5 mm thick.

Put the sliced pork belly and simmering liquid in a heatproof dish, and steam it in a bamboo steamer, for about an hour. If you are in a hurry just heat it up in the microwave instead.

Open the lid occasionally and spoon the liquid over the pork.

While the pork is steaming, chop some leek and soak in cold water for a while to get rid of the harshness. Drain well.

When the pork has finished steaming, transfer the simmering liquid to another pan and thicken it with katakuriko dissolved in water to make the sauce.

Put some rice in a large bowl, top with the pork belly, add the egg and leek, pour over some of the sauce from Step 10, and serve.

Use the soup from Step 2 to make a delicious egg drop soup.