Slow-Cooked Shoyu Pork Belly

Place the pork belly in a large container, covering it with water that is approximately 1 inch above the surface of the meat. Heat the water over a moderate-high flame, and let it reach a rolling boil. Allow the mixture to simmer for 2 minutes before discarding the water and replenishing it with fresh water, once again leaving about 1 inch of space above the surface of the meat. Heat the new water over a moderate-high flame, then gradually decrease the heat to a gentle simmer. Cook until the pork begins to soften and becomes tender, taking around 1 hour.

Remove the pork from the liquid and place it on a flat surface. Allow the meat to cool for a short period of time before carefully removing the thick layer of skin and discarding it. Cut the remaining pork into 1-inch wide slices, setting them aside for later use.

In a separate container, combine the soy sauce, brown sugar, 1/2 cup of water, mirin, ginger, and garlic. Bring the mixture to a rolling boil over high heat, stirring constantly until it reaches its boiling point. Add the sliced pork belly to the mixture and bring it back to a boil once more. Gradually reduce the heat to a low setting, covering the container with a sheet of aluminum foil directly over the meat and sauce. Continue to simmer uncovered until the pork is tender, taking anywhere from 30 to 45 minutes and occasionally turning the meat to ensure even cooking.