The Boss's Soft-Egg Chashu

Pat the pork shoulder dry and remove any sinew.

Massage 2 tbsp of sugar into the pork shoulder and let rest 20-30 minutes.

Cut the green tops of the scallion, the garlic, and the ginger.

Make soft-boiled eggs: drop into boiling water and cook 6 minutes.

Peel the soft-boiled eggs.

Brown all sides of the pork shoulder in a frying pan.

Wash the pan, return the pork shoulder, and add the scallion, ginger, and garlic. Add soy sauce, mirin, and sake.

Once boiling, lower the heat, cover, and simmer for 30 minutes. Flip once at the 15-minute mark.

Slice the long scallion and cucumber, then soak in cold water.

Add the soft-boiled eggs to the simmered pork and reduce briefly.

Turn off the heat and let it rest until cool.

Slice the chashu, plate with the scallion and cucumber.