In a large mixing bowl, mix together 4.5 cups (1,080ml) water and 2 teaspoons of Hondashi. To that, add the soy sauce, mirin, sake, and sugar. Give it a good stir.
Take a small knob of ginger and cut it into thin slices. Smash the garlic cloves. Cut the onion in half.
Cut the pork belly into 2-inch (5-cm) cubes.
In a large pan, add 1/2 tablespoon of oil. Place your pork pieces, skin side down. Turn on the heat to medium-high. When the bottom turns golden brown, flip and get a nice sear on all sides. It should take about 12 minutes. (During this step, the oil might splatter, so using a splatter screen would be a great idea.)
Once your pork is beautifully browned, transfer to a heavy pot. Place the pork pieces with the skin side down. (Optionally, you can pat dry the pork with paper towels.)
To the pot, add the ginger, garlic, onion, green onions, and braising liquid. Bring it to a boil.
Once it comes to a boil, reduce the heat to low. Place a drop lid (otoshibuta) or a piece of parchment paper on top of the braising liquid. Simmer for 2.5 hours.
Meanwhile, blanch the bok choy for 1 minute and make Soft-Boiled Eggs.
Discard the ginger, garlic, onion and green onions. Carefully add your pork pieces onto a plate. Drizzle with the braising liquid.
Serve with the egg, bok choy, mustard, and rice. Enjoy~!
From Aaron and Claire on Instagram (full recipe at aaronandclaire.com). Slow-braised skin-on pork belly, so tender you don't need teeth.
