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1
Blanch pork belly cubes in boiling salted water for 5 minutes; drain and rinse under cold running water; pat dry thoroughly with paper towels.
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2
Heat a large, heavy-bottomed braising pot or Dutch oven over medium-high heat until very hot; sear the pork belly in batches in a dry pan (no oil needed due to the high fat content) for 2–3 minutes per side until deeply caramelized; set aside.
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3
In the same pot, combine soy sauce, awamori, dashi, rock sugar, ginger, scallion whites, garlic, shiitake mushrooms, bay leaves, cloves, star anise, and 500 ml water; bring to a simmer and stir to dissolve the sugar.
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4
Return seared pork belly to the pot, ensuring the braising liquid covers the meat by 2 cm; cover with a cartouche (parchment paper) and a heavy lid; reduce heat to medium-low and braise gently at 160°C (320°F) for 4–5 hours, turning the pork halfway through, until the meat is extremely tender and almost melting.
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5
Remove the pot from the heat; discard the cartouche and bay leaves; carefully skim any excess fat from the surface with a fine-mesh skimmer if desired (traditionally, some fat is left for richness).
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6
Return the pot to the stove and simmer uncovered over medium heat for 15 minutes, allowing the braising liquid to reduce slightly and concentrate in flavor; the sauce should coat the back of a spoon.
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7
Divide the braised pork belly cubes and sauce into four deep bowls; garnish with reserved scallion greens sliced on the bias and a small piece of the softened ginger from the braise.
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8
Serve hot, with steamed white rice on the side for absorbing the rich, glossy Nagasaki-style sauce.
