Steps

1. Place the 2 pork belly blocks (approx. 800g-1kg) in a large pot and add the torn green parts of 1 scallion stalk.
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2. Add enough water to cover the pork and heat over high heat. Maintain high heat until scum appears. (Key Tip!) This boiling step is crucial for removing the pork's gaminess and tenderizing it.
   🕒 02:10
3. Once boiling and scum has risen to the surface, carefully skim off the scum.
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4. After removing the scum, cover the surface of the pork with thick paper towels.
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5. Reduce heat to low, just enough for the surface to gently simmer, and cook slowly with the paper towel covering. (Key Tip!) Covering with paper towels prevents the pork from drying out and becoming tough due to air exposure, ensuring a moist finish.
   🕒 03:17
6. Once the pork is tender, remove it with the paper towels and let it cool slightly. (Key Tip!) Ensure the paper towels remain on to prevent the surface from drying out during the cooling process.
   🕒 04:16
7. The boiling liquid contains the pork's delicious flavor, so strain and use it. If you have time, refrigerate overnight to solidify and remove the fat. If time is short, carefully remove the fat from the surface.
   🕒 04:51
8. Prepare and cut 1/2 onion (approx. 100g) and 1 clove of garlic.
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9. Cut the boiled and cooled pork into manageable pieces, about 3-4 equal portions.
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10. Add the cut pork, 1/2 onion, and 1 clove of garlic to the pot used for boiling.
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11. Add 5 tbsp soy sauce, 4 tbsp sugar, 1/2 tbsp vinegar, 4 tbsp cooking sake (rice wine), and 2 cups of the strained boiling liquid (fat removed) to the pot and simmer. (Key Tip!) Vinegar helps to firm up the flavor and tenderize the meat.
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12. Once the surface begins to boil, reduce heat to low and cover again with thick paper towels.
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13. Simmer slowly over low heat, just enough for the surface to gently simmer. The paper towels will absorb scum and excess fat.
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14. As the liquid reduces, increase the heat slightly and simmer while spooning the cooking liquid over the pork until it reaches your desired consistency.
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15. Once reduced, plate the pork and serve with the tender onions.
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16. Garnish with Japanese mustard paste or shredded scallions as desired to complete the dish.
    🕒 11:39