Steps

1. Prepare to make boiled eggs by filling a pot with plenty of water and bringing it to a boil.
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2. Add 1/2 tsp salt to the boiling water, then gently place 2 large eggs that have been out of the refrigerator for about 5 minutes. This is the key! Adding salt prevents the egg white from leaking out even if the shell cracks.
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3. Boil for 8 minutes.
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4. After 8 minutes, turn off the heat and immediately place the eggs in ice water to cool for about 10 minutes. This is the key! Cooling thoroughly in ice water firms up the egg white and makes the shells peel off smoothly.
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5. To make shredded leek, cut the leek in half and remove the core.
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6. Lay the leek flat and thinly slice it into shreds.
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7. Place the shredded leek in cold water and rub it well. Then, let it soak in cold water for about 10 minutes. This is the key! Rubbing the leek will help it curl up into shredded leek.
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8. Spread out the thinly sliced pork belly and lightly coat it with Potato Starch.
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9. Starting from one end, tightly roll up the pork belly and place it seam-side down. Roll the remaining slices in the same way. This is the key! Coating with potato starch on the inside helps the meat stick together and seals in the juices. Roll tightly.
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10. Further coat the entire rolled pork belly with Potato Starch. This is the key! This prevents the meat from falling apart and helps the sauce adhere better. Be sure to coat the seam well.
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11. Make a cut on the round side of the chilled boiled eggs, peel off the thin inner membrane, and gently peel off the shell using the pad of your thumb. This is the key! If it's difficult to peel, try peeling while submerged in water.
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12. Drain the shredded leek that has been soaking in cold water in a colander and thoroughly pat it dry with paper towels.
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13. Heat Vegetable Oil in a frying pan over medium heat for about 30 seconds.
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14. Place the rolled pork belly in the heated pan, seam-side down, and firmly sear the seam over medium heat. This is the key! The seam can easily come apart, so sear it well first.
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15. Sear the entire surface by turning it over. If oil splattering is severe, wipe off excess oil. This is the key! Using a splatter screen or paper towel (being careful not to let it extend beyond the pan) can be helpful.
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16. Once the entire surface is browned, turn off the heat and wipe off any excess oil from the pan.
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17. In the wiped-clean pan, add 100ml water, 3 tbsp Cooking Sake (Rice Wine), 3 tbsp Mirin (Sweet Rice Wine), 2 tbsp Sugar, and 1 tsp Grated Ginger.
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18. Mix everything well and bring to a boil over medium heat. Once boiling, simmer for 2 minutes without the soy sauce. This is the key! Simmering with the sweet ingredients first tenderizes the meat and makes it easier for the soy sauce to penetrate.
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19. Drizzle in 3 tbsp Soy Sauce and mix well.
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20. Once it boils again, reduce the heat to low and cover with a piece of parchment paper (otoshifuta).
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21. Ladle the braising liquid over the parchment paper and simmer for 8 minutes. This is the key! Flipping the meat halfway through will help the flavor penetrate evenly.
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22. After 8 minutes, turn off the heat and remove the parchment paper.
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23. Coat the meat with the braising liquid.
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24. Transfer the braised pork and boiled eggs to a serving dish and let them cool slightly. This is the key! Letting it cool allows the flavors to meld further. If you prefer hard-boiled eggs, you can simmer them with the pork.
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25. Once slightly cooled, cut the pork belly into bite-sized pieces.
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26. Cut the boiled eggs in half using a string.
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27. Arrange the pork belly and eggs on a dish, top with shredded leek, and it's complete.
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