Pork-kakuni with Eggs

• 500 grams A block of pork
• 4 Boiled eggs
• 150 ml Soy sauce
• 2 tbsp Mirin
• 70 ml Sake (cooking sake is fine)
• 2 tins Coke (350 ml)
• 2 tsp Japanese dashi stock powder (optional)
• 1 Grated ginger (fresh or tubed)
• 1 Scallions (or spring onion)
• 2 Kiwi
• 1 Yogurt (small tub)
• 1 Oil

1. Prepare the pork block.
2. Cut into bite sizes.
3. If you cut the pieces too big, it'll be difficult to eat.
4. Put the pork pieces into a bowl.
5. Scoop out the flesh of the kiwi with a spoon.
6. Add the kiwi, yogurt and coke to the bowl.
7. Mix the bowl from step 2 and rest for 20 to 30 minutes.
8. If you marinate the pork too long, it'll lose its texture and fall apart, so watch out!
9. Boil the eggs while marinating the pork.
10. Prepare the stock too.
11. Mix the soy sauce, mirin, sake and a can of coke in a deep pot.
12. Remove the pork from the marinade and pat dry with paper towels.
13. Heat oil in a pan and brown all sides of the pork.
14. After browning, add pork to the stock.
15. Add scallions, ginger and simmer over medium heat for 20-30 minutes.
16. Remove scum or excess fat.
17. Add boiled eggs and cover with a sheet of aluminum foil for 10 to 20 minutes over low heat.
18. Eat straight away or let cool overnight!
19. The brand of soy sauce, coke, and mirin available overseas may be different from what's common in Japan.
20. Try different brands until you find your favorite.
21. Your non-Japanese friends may prefer stronger flavoring.

eggs, soy sauce, mirin, tins, ginger, scallions, yogurt, oil

Taken from cookpad.com/us/recipes/151127-pork-kakuni-with-eggs (may not work)