Kakuni (Braised Pork Belly)

Thinly slice a knob of unpeeled ginger. Cut the green part of a Tokyo negi (or two green onions) into 2-inch pieces and set the white part aside for garnish.

Cut the pork belly into blocks that will fit comfortably in your pot.

Heat a heavy skillet over medium-high heat with 0.5 tbsp of neutral oil. Place the pork belly in the hot skillet, fat side down, and sear each side for about 2 to 3 minutes until browned.

Once seared, transfer the pork belly to a large pot in a single layer. Add 0.25 cup of sake and enough water to cover the pork.

Add the green part of the Tokyo negi and half of the sliced ginger to the pot.

Bring everything to a boil over medium heat, skimming off any scum that rises to the surface. Then, reduce to a gentle simmer and place an otoshibuta (drop lid) on top of the pork to help it cook evenly. Keep the pork uncovered to allow any excess odor to escape.

Let this cook for 3 hours on low heat, adding more water as needed to keep the pork submerged.

Bring water to a boil in a medium saucepan and gently lower in 4 large eggs straight from the fridge. Set a timer for 7 minutes. When done, transfer the eggs to ice water to cool, then peel and set them aside.

Remove the tough strings from 5 snap peas and blanch them in boiling water for about 1.5 to 2 minutes. Transfer to ice water to cool, then drain and set aside.

Cut the white part of the Tokyo negi into 2-inch pieces. Make an incision lengthwise and take the white outer layers. Stack the outer layers, hold them flat against your cutting board, and slice lengthwise into very thin strips. Soak these strips in ice water for about 10 minutes to reduce any bitterness, then drain well.

After 3 hours, remove the otoshibuta and check if the pork is tender. Remove the pork belly from the pot and cut it into 2-inch pieces.

Transfer the cut pork belly to a smaller pot for a tighter fit (this ensures the seasonings will completely cover the meat).

Add 2.5 cups of dashi, 0.25 cup of sake, 0.25 cup of mirin, 0.25 cup of sugar, the remaining ginger slices, and 2 dried red chili peppers for a touch of heat.

Place the otoshibuta back on top and bring to a simmer. Once it's bubbling, reduce to a gentle simmer and cook for 1 hour.

At the 30-minute mark, add 0.25 cup of soy sauce and the peeled boiled eggs to the pot. Let this continue to simmer, occasionally shaking the pot to coat everything in the flavorful braising liquid.

When finished, remove the ginger from the pot. Serve the pork belly with a little bit of the braising liquid.

Cut each egg in half and place them alongside some of the snap peas for color and texture. Top with shiraga negi for a fresh garnish. For a little spice, add a sprinkle of shichimi togarashi.

For a richer flavor, let the kakuni cool in its braising liquid and serve it later.