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Use Eggs.
Prepare packet Block of pork belly.
You need of 1 Daikon radish.
Prepare Shiro-dashi soup.
Provide Sugar.
Provide Soy sauce.

Braised daikon, or "daikon no nimono" is slowly simmered Japanese radish in a light dashi broth. Slowly simmering the daikon brings out its natural sweetness and highlights the mellowness of this root. While grated raw daikon is often served as a spicy and pungent garnish to different Japanese. If you love pork, you must try this kakuni (角煮, simmered pork belly).

Prepare the boiled eggs. You can make them your own way. I use a thumbtack..
Stab the pin through the bottom of the egg..
Put the eggs in a boiling water directly and boil for about 8 to 9 minutes..
Peel off the skin. It will easily peel off..
Cut the block of pork belly meat and radish into bite-sized pieces..
Heat a pan and grill the pork belly well..
Wipe the pork fat rendering with a paper towel frequently..
Add the daikon radish and grill together with the meat..
The oil from the pork will soak into the daikon radish..
If oil is still rendering, wipe with paper towels frequently..
Transfer Step 10 to a pot and add the boiled eggs. Put all of the marked ingredients in the pan..
Put a small lid that sits right on top of the food (otoshibuta or drop lid) and simmer for about 20 minutes on medium low heat..
The seasoning has settled in well..
You're all done!.

The pork is so tender with lovely sweet soy sauce flavour. To come to think of it, I don't think I have ever served eggs with kakuni which is surprising given that my youngest daughter loves eggs and asks for eggs to be. My mom said I should blanch *both* the belly. The pork belly first gets marinated in a hoisin mixture and then gets wonderfully crisp as it cooks in a cast-iron skillet. Let's first pickle some julienned daikon radish and carrots.

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