Steps

1. Prepare 1kg of pork belly block. Choose a piece with a good balance of fat and lean meat.
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2. Prepare the first, cloudy rinse water from washing rice. Using rice water for the initial boil helps to thoroughly remove any gamey smell from the meat.
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3. Prepare boiled eggs and 1 inch piece of ginger (approx. 10g), thinly sliced.
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4. Place the pork belly into a pot filled with cold rice water.
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5. Place the pot over high heat.
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6. Once boiling, reduce to low heat, slightly offset the lid, and simmer for 30 minutes. There's no need to skim off the scum during this process.
   🕒 02:11
7. Turn off the heat, close the lid tightly, and let it steam for 30 minutes.
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8. Repeat the process of 'simmering on low heat for 30 minutes' and 'resting off the heat for 30 minutes' for a total of three sets.
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9. In a separate pot, combine the seasonings: 2.5 tbsp sugar, 4 tbsp cooking sake (rice wine), 5 tbsp soy sauce, and 400ml water. Mix gently.
   🕒 03:52
10. Rinse the parboiled pork belly under water, then transfer it to the pot with the seasoning mixture.
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11. Spread the thinly sliced ginger evenly over the top of the pork.
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12. Place the pot over medium heat and bring to a boil.
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13. Once boiling, reduce to low heat and simmer uncovered for about 30 minutes.
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14. If adding boiled eggs, gently move the pork aside to create space, add the eggs, and simmer for about 3 minutes. Rotate the eggs occasionally to ensure they are coated in the braising liquid.
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15. After simmering for 3 minutes, turn off the heat.
    🕒 07:24
16. Remove from heat and let it cool completely. Allowing the pork to cool thoroughly helps the flavors to deeply penetrate the meat, making it more delicious.
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17. While cooling, if the surface appears dry, cover with paper towels and ladle braising liquid over them to keep the meat moist and flavorful.
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