Steps

1. Crush 15g garlic with the side of a knife, then rough chop.
   🕒 03:39
2. Cut 500g pork belly block into pieces of approximately 80g each. 【Tip!】 Choose pork belly with a good balance of fat and lean meat (5:5 or 6:4) to achieve a melt-in-your-mouth texture when braised.
   🕒 04:29
3. Place the pork belly in a pot and sear all sides, starting with the skin side, until browned.
   🕒 05:23
4. Absorb excess oil rendered from the browned pork belly.
   🕒 06:56
5. In the small amount of oil remaining in the pot, sauté the rough chopped garlic until lightly browned.
   🕒 07:04
6. Arrange the peeled 5 boiled eggs and the seared pork belly on top of the sautéed garlic.
   🕒 07:30
7. Add 500cc cola, 5 tbsp soy sauce, and 6 shakes MSG(Ajinomoto) (MSG) to the pot.
   🕒 07:34
8. Bring to a boil without a lid, then carefully remove any scum that rises to the surface.
   🕒 08:21
9. Reduce heat to low and simmer for 1 and a half hours without a lid. Reduce the braising liquid until it's about half to one-third of the original volume. 【Tip!】 If the liquid reduces too much, add water as needed to prevent burning. If it looks like it's about to burn, add a little water.
   🕒 09:33
10. Plate the braised pork belly, halve the boiled eggs and arrange them alongside. Drizzle with the braising liquid, and serve with mustard (optional) to complete.
    🕒 12:25