Cut the pork belly meat in half, and brown on both sides in a frying pan.
Place the meat from Step 1 into a pot full of rice rinsing water, bring it to a boil, and cook over a low heat for 1 1/2 hours.
Cut the carrots into bite-sized pieces, and microwave. Boil the eggs.
Wash the meat from Step 2 in water, and cut into chunks.
Submerge the meat from step 4 in the boiled broth, add sake and sugar, and cook for 20 minutes over medium heat.
Add soy sauce, add the ingredients from step 3, and cook for 20 minutes over low heat.
Arrange onto plates, and enjoy!
Story Behind this Recipe
This is really tender! Foolproof too! I love stewed pork belly, and this is a recipe I came up with over 10 years.
Letting it sit for a long time after turning off the heat will allow the flavors to soak in, so I make this the night before, preparing it after I rinse the rice for dinner. Parboil the pork in water with about 3 tablespoons of rice if you do not have rice rinsing water.