Cut the pork belly meat into large bite-sized pieces. Cook in a frying pan on both sides without grease, and wipe rendered fat with paper towels.
Using the same frying pan, boil the meat to remove even more grease. It should take about 10 minutes.
Add meat, ginger, Japanese leeks, and water to the pot, and boil over a low heat for 30 minutes-1 hour. Please skin the scum off during the process.
Add Awamori, brown sugar, and soy sauce, cover with a drop lid, and boil for an additional 20 minutes over a low heat. This time, if the meat is not submerged, add more water.
Add the boiled eggs, and boil for another 10 minutes.
Add mirin for the finishing touch, and simmer over medium heat. Now you're done!
I tried making it with rice wine. It is not as good as awamori, but it was tender as well.
Story Behind this Recipe
I wanted to change up my usual stewed pork chunks, so I added awamori and brown sugar. The sweetness of the brown sugar can't be described in words, it's just delicious.
This turns out refreshing by cooking out the grease in the beginning. It takes time and effort, but it will turn into tender stewed pork chunks. The awamori makes the meat tender, and seems to do the job of getting rid of the odor.