Approx 1 kg of pork belly, rind removed, cut into 5cm cubes,
Splash of canola (or other neutral) oil for frying
Green parts of 2 or 3 spring onions, roughly chopped
3 or 4 thin slices of fresh ginger
1 cup sake
Water
1/2 cup mirin
1/2 cup soy sauce
2 tbsp sugar.
Method
In a frying pand, add the oil and gently brown the pork on all sides.
Put the pork in a pressure cooker. Add the onion, ginger and sake, then add enough water to cover the pork. Seal the pressure cooker, heat until at pressure then reduce the heat and cook for 30 mins.
Release the pressure. Remove the pork (carefully, it will be very soft) to a saucepan. Remove the ginger and onion from the stock (remaining liquid). Pour half the stock in the saucepan with the pork. Put the rest in a container and freeze to use in groups or sauces.
Add the soy sauce, mirin and sugar to the pan*. Bring to a boil then simmer gently for about 30 mins or until the sauce reduces and thickens.
*Alternatives: add soft boiled eggs and/or thick sliced rounds of daikon (white radish) to the saucepan. You may need to increase the amount of liquids proportionately.
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