Kakuni - Japanese Braised Pork Belly

Bring a large pot of water to boil. Add the pork cubes and blanch for 5 minutes to remove impurities. Drain and rinse each piece.

Place the blanched pork in a clean pot. Add 400ml sake, 200ml mirin, 200ml soy sauce, 100g sugar, and 500ml water.

Add 1 large piece of fresh ginger (about 50g), sliced, and 4 scallions cut into 5cm pieces. These aromatics infuse the pork.

Bring to a boil, then reduce to the lowest simmer possible. Place a drop lid (otoshibuta) or parchment paper directly on the surface.

Braise for 2-3 hours, checking occasionally. The liquid should barely bubble. Add water if it reduces too much.

The pork is ready when a chopstick pierces through with no resistance. The fat should be translucent and jiggly.

Prepare soft-boiled eggs: cook 4 eggs for exactly 7 minutes, then cool in ice water. Peel carefully - the yolks should be jammy.

Add the peeled eggs to the braising liquid for the last 30 minutes to absorb flavor and color.

Gently remove the pork pieces - they're extremely delicate. Strain the braising liquid and reduce by half for the sauce.

Arrange pork in shallow bowls with the eggs cut in half. Spoon the reduced sauce over the top.

Garnish with thinly sliced scallions, a dab of Japanese mustard (karashi), and a sprinkle of sansho pepper.