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1
Take the pork belly meat out of the fridge, and warm to room temperature (30 minutes~11 hours).
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2
You don't need oil if using a Teflon frying pan, cook over a medium heat until it turns golden brown evenly.
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3
The fat will render out during cooking, so cook while wiping the excess grease with a paper towel.
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4
Once it has turned golden brown, rinse the fat off quickly with water, and transfer to a pot.
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5
Add in A, and stew for 1 1/2 hours.
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6
It is ready to go once you can poke a toothpick through cleanly (this cooks in 20 minutes in a pressure cooker).
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7
Let it sit as-is overnight.
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8
The fat will harden as shown in the picture below.
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9
Cut off the hardened fat from the pork with a knife.
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10
Cut the pork into easy-to-eat portions (cut each piece into sixths), and add to the pot.
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11
Put the boiled broth onto the stove and turn it on, add half of the soy sauce, bring it to a boil and then reduce to a low heat, and stew for 20 minutes.
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12
Add the sugar and remaining soy sauce, and stew for an additional 20 minutes.
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13
Check the taste, and adjust by adding water if the taste is too strong.
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14
Top with Japanese mustard, and cover with the sauce and the ingredients stewed in the sauce.
