Braised Pork Belly (Butano Kakuni)

Steps

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1. 1
   Grate the onion into a paste. Peel the ginger and slice it thinly. Crush the garlic with the flat of a knife and remove the germ.
   ≈0:00
2. 2
   Cut the pork belly into 2–3 cm thick pieces.
   ≈0:16
3. 3
   Heat the oil in a skillet over medium heat. Place the pork skin-side down and sear until golden brown, cooking each side for about 1 minute until all surfaces are browned. Remove from the skillet.
   ≈0:26
4. 4
   Transfer the seared pork to a pot. Add the garlic, ginger slices, and onion paste. Pour in the water, sake, mirin, and sugar.
   ≈0:48
5. 5
   Bring to a boil over medium heat, then skim off any scum that rises to the surface.
   ≈1:05
6. 6
   Reduce the heat to low-medium, place a drop lid or aluminum foil on top, and maintain a gentle simmer for 10 minutes.
   ≈1:13
7. 7
   Add the soy sauce and stir well. Return to medium heat and bring back to a boil, then cover again with aluminum foil.
   ≈1:26
8. 8
   Reduce to low or very low heat, cover with a lid, and simmer for 40 minutes.
   ≈1:40
9. 9
   After 40 minutes, flip the pork and turn off the heat. Add the boiled eggs during the cooling process, cover with a lid, and let cool to room temperature.
   ≈1:46