Cut the pork belly into 1.5cm wide pieces.

Place the pork in a microwave-safe container, add enough water to cover, and microwave at 600W for 5 minutes.

Cut the green onion into bite-sized pieces and julienne the ginger.

Heat salad oil in a frying pan over medium heat, add the pork, and cook until browned. Flip the pork, add green onion, and cook until both are browned.

Add the broth ingredients (water, ponzu soy sauce, sake, honey) and bring to a boil. Add ginger, reduce heat to low, cover with a drop lid, and simmer for 10 minutes.

Remove the drop lid and simmer for another 5 minutes to thicken the sauce. Turn off the heat, add boiled eggs, and let cool with the drop lid on.