Japanese Stewed Pork Belly (Buta No Kakuni)

Buta No Kakuni is Japanese Pork Belly Stew. I want this to be a one dish meal eaten with Japanese rice in a single bowl. The pork belly is very tender with a tinge of sweetness from the sauce and melt in the mouth sensation. It is different from the Chinese "tau yew bak".
                  

Ingredients:
1.5kg pork belly
1 big knob of ginger, grated or minced
Some spring onion, cut to 2 inches long
2 to 3 tbsp thick black soy sauce
1/2 cup to 3/4 cup Japanese Sake
3 to 4 tbsp Mirin
5 tbsp sugar
1 tbsp garlic, chopped
Dashi, (using to bonito flakes), enough to cover the pork belly in the pot
Method:
Fill a large pot of water enough to cover the pork belly. Bring to boil and add the pork belly whole.

When the outside of the pork belly turns white, about 1 to 2 minutes, remove the pork and pour away the water in the pot.

Rinse pork belly and pat dry with paper towel.

Cut pork belly into large squarish pieces.

Fill the pot with the dashi, add pork belly, spring onion, ginger, garlic, sugar, sake and mirin.

When it is boiled, turn down the flame and put a kanibuta (foiled alluminium lid touching the pork) and simmer for 1 to 1 1/2 hour till caramalised and tender.

Serve with Japanese rice, spoon over sauce, boiled choy sum with oyster sauce & shallots, stir fried enoki mushrooms and sprinkle boiled edamame beans and seaweed on top.