Cut the pork belly into pieces, and brown both sides in a frying pan.
Put the green onions, ginger, and the Step 1 pork belly into a pressure cooker, and turn on the heat. When the pressure gauge rises and starts to make a whistling sound, wait for 1 minute and turn it off.
Rinse off the excess fat from the pork belly, and return to the pressure cooker. It looks like this after overnight.
Add the sake, mirin, soy sauce, yuzu tea, and water, and cook in the pressure cooker again.
When you hear the whistling sound, wait for 1-3 minutes, and turn off the heat.
Transfer the pork belly and the sauce into a normal pot, and simmer for about 30 minutes.
200 ml of water includes the water to add after cooking in the pressure cooker.
Story Behind this Recipe
I found leftover yuzu tea in the fridge, so I used it instead of sugar. Even non-Japanese people who were not used to Japanese cooking liked it.
It's a lot of work, but if you simmer down the sauce at the end, the meat will turn nice brown and the flavour will get absorbed well. Pressure cookers can prepare really soft meat in a short time so they're quite handy. If you don't have a pressure cooker, you can simmer these for a long time in a regular pot.