Steps

1. Line a cutting board with plastic wrap and place the Pork Belly Block 500g on it.
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2. Rub the Salt 2 tsp and Sugar 1 tbsp all over the pork. (This is the secret!) Rubbing in sugar helps the meat retain moisture and become juicier.
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3. Wrap tightly with plastic wrap and let it rest in the refrigerator for about 1 hour.
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4. Transfer the rested pork to a pot.
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5. Add enough water to cover the pork, Cooking Sake (Rice Wine) 100cc, and Konbu Dashi 5g to the pot. You can also add the green parts of a leek if you like.
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6. Place the pot over medium heat starting from cold, and bring to a boil. (This is the secret!) Simmering slowly from cold water makes the pork even juicier.
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7. Once boiling, carefully skim off any scum.
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8. Reduce heat to low, cover, and simmer for 20 minutes. (This is the secret!) Simmering gently at around 80°C (just bubbling) prevents the meat from becoming dry.
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9. Turn off the heat and let it rest with the lid on for at least 10 minutes. Once cooled, storing it in the boiling liquid in the refrigerator will keep it fresh for about a week.
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10. Trim the roots of the Kaiware Sprouts 1/2 pack, cut into 3 sections, and soak in water to make them crisp.
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11. Trim the root end of the Myoga Ginger 2 pcs, thinly slice them, and soak in water.
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12. Remove the core from the Green Onion 1/3 stalk and thinly slice the outer white part diagonally.
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13. Combine the cut kaiware sprouts, myoga ginger, and green onion in a bowl of water. (This is the secret!) Mixing in water ensures the vegetables are evenly distributed, removes any harshness, and makes them crisp. Be careful not to soak for too long, or the aroma will fade.
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14. Drain in a colander and chill in the refrigerator.
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15. In a separate bowl, combine Tube Wasabi 1/2 tbsp, Light Soy Sauce 1 tbsp, Vegetable Oil 1 tbsp, Vinegar 1 tbsp, and Honey 1 tbsp. (This is the secret!) Tube wasabi has a longer-lasting spiciness and a punchier flavor than fresh wasabi. Vegetable oil can be substituted with sesame oil or olive oil.
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16. Mix all ingredients thoroughly. Add more wasabi if you like it spicier. Making a larger batch and storing it in the refrigerator will keep it fresh.
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17. Slice the boiled pork into 5mm thick pieces.
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18. Arrange the sliced pork on a plate and garnish with the chilled vegetables and Lemon 1/4 pc.
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19. Drizzle with the wasabi dressing.
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