Directions

To Begin

1. Cut pork belly into 5cm chunks.
2. Cook in a pot in batches until brown on all sides.
3. Cover with rice water and add ginger, onion and salt. Bring to a boil and cover with drop lid or cartouche. Simmer for 4 hours, drain liquid and allow meat to cool.
4. Combine braising stock ingredients in the pot and return pork to pot. Bring to a simmer and again cover with drop lid or cartouche. Simmer for an hour over low heat.
5. Add boiled eggs to pan and remove from heat.
6. Slice spring onions into batons and place into iced cold water to curl.
7. Serve in a bowl on top of cooked soba noodles.
8. Garnish with curled spring onion.