Thoroughly clean the Pig's face skin under cold running water. Scrape off any remaining hairs with a knife or razor. Place the cleaned Pig's face skin in a large pot and cover with fresh cold water.
2
Bring the water to a rolling boil over high heat. Boil for 10 minutes, then drain the water completely. Rinse the Pig's face skin and the pot.
3
Return the Pig's face skin to the clean pot. Add 50g of Fresh ginger, roughly sliced, and 100g of Scallion, cut into large pieces. Add the Kombu and pour in the Awamori. Cover with fresh cold water, ensuring the Pig's face skin is fully submerged.
