Char siu | Transcription of the recipe of Kuma no Marginal Shokudo

Lightly brush the pork loin with sugar and salt in that order.
Wrap it in kitchen paper and leave it for 30 minutes until it comes to room temperature.

Add plenty of water to the pan and add the crushed green onions.
Place two split chopsticks on the rim of the pot and place one chopstick between them.
Place 1 on the chopsticks, put the washed egg in the pot, cover the bowl with the bowl and light it.
When it boils, lower the heat and steam the front and back for 20 minutes each.

Crush the garlic with the belly of a kitchen knife, remove the core, and put it in an airtight bag together with the soy sauce.
Add 2 and the peeled boiled egg, hold them in a bowl filled with water to remove the air, and close the lid when they are in close contact.
Refrigerate for at least 8 hours.

Remove 3 from the airtight bag and serve on a plate.
Add a boiled egg cut in half and sprinkle a little of the marinated sauce on top to complete.