Slow-Braised Japanese Pork Belly with Sweet Soy Sauce

Cut the pork belly into large, roughly 5cm (2-inch) cubes. Place the pork belly in a large pot, cover with cold water, and bring to a boil. Skim off any scum that rises to the surface. Boil for 10 minutes, then drain the pork and rinse it under cold water to remove any remaining impurities. Clean the pot.

Return the rinsed pork belly to the clean pot. Add the sliced ginger (about 2-3 thick slices) and the white/light green parts of the 2 scallions. Cover again with fresh cold water (about 1.5-2 liters) and bring to a gentle simmer. Cook for 60 minutes, skimming occasionally.

Drain the pork belly, discarding the water, ginger, and scallions. Gently pat the pork dry with paper towels.

In a clean pot or deep pan, combine the sake, mirin, soy sauce, sugar, and 600 ml of fresh water. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.

Add the par-cooked pork belly to the simmering sauce. Ensure the pork is mostly submerged. If needed, add a little more water to cover. Place a piece of parchment paper directly on the surface of the liquid (otoshibuta style) or use a smaller lid to help keep the pork submerged.

Reduce the heat to low, cover the pot, and simmer gently for 90-120 minutes, or until the pork is incredibly tender and easily pierced with a skewer.

Remove the pork belly from the sauce and set aside. Skim any excess fat from the sauce if desired. Bring the sauce to a gentle boil and reduce it slightly until it thickens to a glossy consistency that coats the back of a spoon.

Return the pork belly to the reduced sauce and gently warm through. Serve hot, garnished with thinly sliced green parts of scallions, and accompanied by steamed rice.