Ingredients

• 1 pound pork belly
• 1 cup ginger, 1/2" slices and crushed
• 3 ounces water
• 2.5 tablespoons shoyu
• 3 ounces sake
• 2 tablespoons sugar
• Optional: sliced green onions for garnish (add the onion bottoms with the water and the ginger when cooking the pork)

Directions

1. Add pork belly to a pot large enough to lay the pork. Cover with cold water and turn the heat to high.
2. Add sliced ginger (green onion bottoms) and bring to a boil. Once it comes to a boil, reduce to simmer. Continue to simmer 1.5-2 hours or until the pork is tender. If the water reduces too much and the pork is not covered, add more water to ensure the pork belly is completely submerged.
3. Remove the pork using two tongs or a wire strainer and gently remove from the pot.
4. Gently rinse the pork belly with cold water being careful not to break them.
5. Cut the pork into 3-4 equal pieces, about 1.5" wide.
6. Add the water, shoyu, sake, and pork belly to another pot and turn the heat to high. Once the mixture boils and the sugar is dissolved, reduce heat to a low simmer and cook for 15-20 minutes or until the liquid has reduced to about 1-2 tablespoons. Make sure to occasionally shake the pot so all sides of the meat are coated with the sauce. (You can also use a spoon to baste sauce over the pork)