Kakuni braised pork belly

As usual, I don't follow instructions to the T but improvise based on my taste preferences. Tau kee and tau pok are not japanese.

http://www.justonecookbook.com/braised-pork-belly-kakuni/

Ingredients

750g pork belly, skin still on

1 tbsp ginger, minced

1 tbsp garlic, minced

4 tbsp light soya

2 tbsp dark soya

1 cup dashi stock

4 tbsp sake

2 tbsp mirin

2 tsp sugar

1 packet tau kee

1 packet tau pok

8 hard boiled eggs, shelled

Method

1) Brown the pork belly on all sides, especially on the skin side.

2) Add the rest of the ingredients. 

3) Bring to a boil. Simmer for 2 to 4 hours. The longer you simmer, the more the fat renders out and the more gelatenous the pork belly becomes. 

4) Add the tau pok in the second last hour, and hard boiled eggs in the last hour, and tau pok in the last ½ hour.

5) Refrigerate and serve the next day after the flavour develops and skimmimg off the fat.