Steps

1. Prepare the marinating sauce.
   🕒 01:37
2. In a zip-top bag, combine 100ml Soy Sauce, 25ml Mirin (Sweet Rice Wine), and 25ml Cooking Sake (Rice Wine). Add the 400g Pork Belly Block, 1 piece Ginger, 1 clove Garlic, and 5cm Green Onion (green parts).
   🕒 01:50
3. Massage the bag to remove air and seal. Marinate in the refrigerator for at least 3 hours. (This is the key!) Marinate for a long time to ensure the flavors deeply penetrate.
   🕒 02:26
4. Transfer the marinated pork to a steamer and steam over high heat for approximately 30 minutes. Add water if it runs low during steaming.
   🕒 03:05
5. While the pork is steaming, dice 40g Ginger.
   🕒 03:37
6. Place the diced ginger in a container and add Vinegar until the ginger is just covered. Let it pickle.
   🕒 03:42
7. Once steamed, let the pork cool slightly and slice into 3mm thick pieces. Slice the fatty parts thinner.
   🕒 04:10
8. Bring the pork marinating liquid to a boil in a pot.
   🕒 05:28
9. Add the sliced pork to the boiling marinade and simmer for 2-3 minutes to let the flavors soak in.
   🕒 05:43
10. Serve freshly cooked rice in bowls. Generously top with 2/3 of the pickled ginger and the simmered Pork Belly.
    🕒 06:21
11. Drizzle about 1 tablespoon of the simmering liquid over the top.
    🕒 06:57
12. Scatter the remaining pickled ginger and garnish with Sansho Leaves (if desired). Mix well and serve.
    🕒 07:06