Recipe for stewed pork that we ate10 kg/year [no pressure cooker required] 

Ingredients
〜Pre-boiled
1~2kg pork belly
(Adjust according to the size of your pot and the number of people in your household.)
Water for pre-boiling (enough to cover the meat)
〜Stewing
1 seasoning for 4 parts water
Standard Kakuni ver.
400g water
100g sugar / 100g soy sauce / 100g sake
Okinawa Kakuni Raftie ver.
400g water
Brown sugar 100g / Soy sauce 100g / Awamori 100g / Dashi stock 1 tablespoon
Points to keep in mind
Pork belly should be 4:6 or 5:5 fatty and 6:5 lean.
→Too much fat will kill your stomach.
→If there is too much lean meat, it tends to be tough.
If it has skin, it tends to be more tender.
→It's OK even if it doesn't have skin.
You can also skip the seasoning vegetables when pre-boiling.
→If you have them in the fridge, please put them in there.
Pre-boiling = tenderness, stewing = seasoning
→Pre-boiling stage is very important to make soft and not too rich kakuni by removing excess fat. Face it slowly over very low heat for a long time (watch cartoons in your spare time).
Pre-boiled pork belly can be frozen (at your own risk).
→It can be stored for a certain period of time if it is wrapped in plastic wrap and aired out in a freezer bag. The author leaves it in the freezer for 2 months. I don't know the detailed storage period.
■Adjust the boiling water to your liking based on a 4:1 ratio of ingredients.
→If you don't like strong taste, add more water. If you don't like the taste, add more water. If you don't like the taste of soy sauce, reduce the amount of soy sauce and add ketchup for a western style.
The broth is thin before simmering, but tastes great after an hour.
→The pork extract will dissolve and the water will be blown away, so it will be good.
If you leave it overnight, the flavor will soak in easily.
→I read somewhere that the flavor of simmered food soaks in the moment it cools down, so I recommend leaving it in the fridge.
Wrap it tightly to make it more crispy.
→If you are a fat hater, or if you are dealing with stomach problems (myself included), it is better to remove excess fat to the maximum extent possible.
It's still a guilty pleasure anyway.
Please bear the cost of gas.
→I don't cook every day, so you don't have to be so scared.
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