Rafute

Method

Cut the pork belly into 5cm cubes and blanch in boiling water for 5 minutes to remove impurities, then drain and rinse thoroughly. In a large pot, bring the measured water to a boil with kombu, ginger, garlic, and spring onions, then add the cleaned pork and return to a boil. Reduce heat to low and simmer for 1.5 hours until the pork is tender. Add the soy sauce, mirin, sake, and brown sugar, stirring gently to combine, then continue simmering for another 30 minutes until the sauce reduces and thickens slightly and the pork skin becomes glossy. Remove from heat and serve hot in bowls with the braising liquid spooned over, discarding the aromatics.