Pork Belly Simmered with Ume Jam and Honey

• 360 grams Pork belly
• 100 ml Shaoxing wine (or Japanese sake)
• 60 ml Soy sauce
• 1 1/2- tablespoons Ume Jam
• 1 tbsp Honey (or sugar)
• 150 ml Water (enough to cover the pork)
• 2/3 tbsp Oyster sauce
• 3 large Boiled eggs
• 1 piece Ginger
• 6 cm Japanese leek
• 1 Takanotsume (seeds removed)

1. Remove the seeds from the chili pepper and thinly slice the ginger.
2. Hard boil the eggs and peel them.
3. Cut the pork in chunks and boil in plenty of water.
4. Rinse the pork and pat dry with paper towels.
5. Brown the pork well in a frying pan and get rid of the excess fat.
6. Put everything, except for the honey in a heavy pot and bring to a boil over high heat.
7. Turn down the heat to low and simmer for about an hour.
8. Add the boiled eggs halfway through and spoon the sauce over it occasionally.
9. If the sauce starts to dry up, add a bit of sake or water.
10. Add in the honey just before it's done.
11. Taste and adjust.
12. Garnish with julienned white part of leeks.
13. I used "Ripe Ume Jam"Tart and fresh ume taste good in the summertime.
14. This might be good with yuzu jam, too!

pork belly, wine, soy sauce, ume, honey, water, oyster sauce, eggs, ginger, takanotsume

Taken from cookpad.com/us/recipes/155135-pork-belly-simmered-with-ume-jam-and-honey (may not work)