Braised pork belly

Bring a large frying pan to high heat. Press the pork belly skin side down for a few minutes to char off impurities, then remove and scrape clean with a knife.

Place the pork in a large pot, cover with cold water, bring to a simmer, cover and cook for 20 minutes. Plunge in cold water, cut into 6 pieces and tie each piece with kitchen string.

Heat the olive oil in a casserole dish over medium heat. Saute the spring onion and ginger until fragrant, then spread to cover the base. Place the pork pieces skin side down on top.

Add the soy sauce, dark soy sauce, mirin, brown sugar and 3 cups of water. Bring to a boil, then reduce to low heat. Cover and cook for 3½ to 4 hours until very tender. Serve.