Buta no Kakuni

Cut the 800 grams pork belly into 4-5 cm cubes.

Place the pork belly cubes in a large pot. Cover with cold water. Add 20 grams of sliced Ginger and 50 grams of Scallion (for braising). Bring to a boil over high heat, then reduce heat and simmer for 30 minutes, skimming any scum that rises to the surface.

Drain the pork belly and rinse each piece thoroughly under cold running water to remove impurities. Pat the pork belly dry.