Cut the konnyaku into bite-sized pieces with a spoon, boil for a few minutes and drain well.
Cut the pork belly into 2 to 3 cm pieces.
Heat up a frying pan and add the pork belly pieces. Stir-fry until crinkly. Add the konnyaku.
When the konnyaku is coated with the fat from the pork, add the seasoning ingredients. Put on a lid and simmer over medium heat for about 10 minutes.
Turn the heat up to high, take off the lid and stir-cook to evaporate most of the moisture and coat the pork and konnaku with the flavors. Transfer to serving plates, sprinkle with sesame seeds and green onions and it's done.
Story Behind this Recipe
This is a family favorite. Pork belly is rather high in calories, but combining it with konnyaku adds almost no calories. I think pork belly works far better in this dish than other cuts of pork.
Change the ratio of pork belly to konnyaku to taste. It's delicious with some ichimi or shichimi spice or mustard on the side. Adjust the amount of flavoring ingredients to taste. If the flavor is too light, you can adjust it by adding soy sauce and sugar. I think it's more delicious if it's quite assertively flavored. I use dashi soy sauce. Please adjust the amount of soy sauce used to taste and according to the type of soy sauce you use too.