- Slice ginger and cut spring onion stalks into 4cm pieces. Dice pork belly into 4cm cubes.
- Heat large pot on medium-high with a splash of vegetable oil. Once heated, add the cubed pieces of pork with the skin facing down first. Then turn the cubes of meat, cooking until they are browned.
- Add spring onions and ginger, then pour water over what is in the pot until meat is just covered. Place lid on top, and bring to boil on high heat. Once boiled, turn the temperature down to low-medium and simmer for 3 hours. Make sure to check on the dish occasionally and top up water if it evaporates too quickly.
- Once the meat has been simmered, strain the ingredients to get rid of the liquid. Place the pot back on the stove and pour in the dashi stock, soy sauce, mirin, sake and sugar then stir.
- Next add daikon, and bring back to a boil on high heat. Once boiled turn the temperature down to low-medium and simmer for 30 mins with the lid on, ensuring you stir occasionally. After 30 mins, remove the lid and continue to let simmer, allowing for the liquid to reduce slightly.
- Serve with thin sliced spring onion as a garnish.
- If you have leftovers it can be kept in the fridge for the next 2 – 3 days and reheated. The taste just gets richer!