Sang Yoon’s braised pork with a fried yolk and pickled peppers over rice may seem eclectic. But it is a combination of two of his favorite Japanese dishes: donburi, which is rice and meat with an egg, and kakuni, which is slow-braised pork with hot mustard.

Directions

1. Bring the water, sugar, and salt to a rolling boil in a saucepan. Add the ginger, peppers and vinegar. Transfer to a heatproof dish and let cool. Cover and refrigerate for up to a week.
2. Preheat the oven to a temperature of 300 degrees. Heat 1 tablespoon oil in a medium enameled iron casserole. Add the pork to the soup and season with black pepper and salt. Cook at a moderately high temperature, turning the pork a few times for 12 minutes or until it is richly browned. Transfer to a serving plate.
3. Pour the fat out of the casserole. Add the pork back to the soup. Add the mirin, Soy Sauce, Garlic, Onion, Ginger, and Crushed Red Pepper. Bring to a rolling boil. Cover the pork and braise it in the oven, rotating the meat once during the 3 hours until the heart becomes very tender. Slice the pork into four equal pieces. Transfer to a flat surface. Strain the braising fluid. Add the liquid to the casserole and cover it. Continue cooking until the meat is warm.
4. Heat the remaining one teaspoon of oil in a nonstick pan. Crack the eggs into a nonstick skillet and cook them on a medium heat. Pork and rice are topped in bowls. Pour the braising liquid on top of the meat, and then add the eggs. Serve with a sprinkle of peppers, scallions, and mustard.