Kakuni (Japanese Braised Pork Belly)

Slice Fresh Ginger (1 piece). Slice the green part of the Spring Onion (1 stalk).

Put Pork Belly Strips (1.3 lb), ginger, and green parts of the spring onion in a pot. Add enough water to cover the meat and bring to a boil.

When it comes to a boil, reduce the heat to low and remove the scum that forms on the top.

Cover with a sheet of paper towel to prevent the surface of the meat from drying out. Simmer the pot for 1 to 1 1/2 hours, or until the meat is tender.

Remove the paper towel, carefully remove the meat from the pot and cut it into 4-5 cm thick (1.5-2 inch) pieces. The meat is already quite tender at this point, so be careful not to break it.

Remove 1 cup of stock from the pot.

In a separate pot, add the pork belly, Water (2/3 cup), Sake (3/4 cup), Soy Sauce (1/3 cup), 1 cup of stock (from the previous step), and Granulated Sugar (4 Tbsp), and bring to a boil. After it comes to a boil, reduce the heat to low and simmer for about 1 hour, cover the surface with a sheet of paper towel so that the flavors soak in.

After cooking for one hour, add Eggs (3) and turn the heat off.

Let everything cool. While the pot cools down, the meat gets even softer and more flavorful.

Slice white part of the spring onion into thin strips for garnishing.

Once the pot has cooled remove the fat on the top.

Warm the meat. Serve the meat, egg, and a little bit of broth on a plate with White Rice (to taste) garnished with spring onion.