Okinawan Soba

Place the Pork belly (Sanmainiku) in a large pot with 1500 grams of Water, 10 grams of Fresh Ginger (sliced), and 2 grams of Salt. Bring to a boil, then reduce heat and simmer for 60 minutes, skimming off any scum. Drain the Pork belly (Sanmainiku), discard the cooking liquid, and let the pork cool slightly. Once cool enough to handle, slice the Pork belly (Sanmainiku) into 1 cm thick pieces.

To prepare the dashi, soak the Kombu in 1000 grams of Water for 20 minutes. Heat the water with the Kombu over medium heat until just before boiling. Remove the Kombu. Add the Katsuobushi to the hot water, bring to a gentle simmer for 30 seconds, then turn off the heat. Let it steep for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

In a separate pot, combine 200 grams of the prepared dashi, Koikuchi shoyu, Awamori, Mirin, and Sugar. Add the sliced Pork belly (Sanmainiku) and simmer over low heat for 60 minutes, or until the Pork belly (Sanmainiku) is very tender and has absorbed the flavors. Set aside the braised Pork belly (Sanmainiku) and its braising liquid.