Cut up the ingredients. Cut the pork belly into 1 cm pieces, the potatoes in half, and roughly cut up the carrot. Slice the onion into wedges.
Heat up a pan and add the pork belly pieces. Don't add oil. Pan fry both sides until browned; some fat will come out of the meat.
Bring water (not listed) to a boil in a pan, and simmer the browned pork for about 20 minutes. Drain in a sieve or colander. The pork will now be tender and light tasting.
Stir fry the vegetables in the fat that came out of the pork. When everything is coated in the fat and the onion is translucent, return the pork to the pan and stir fry quickly.
Put all the ☆ seasoning ingredients and the water to the pan.
Cover with a small lid or a piece of aluminium foil that sits right on top of the ingredients (drop lid or otoshibuta) and simmer for 20 to 30 minutes over medium heat.
Story Behind this Recipe
I always use this method when I make nikujaga with pork.
-By browning the pork belly before boiling it, you can seal in its umami. In addition, excess fat melts off, so it's lighter in flavor and healthier too. -If too much fat comes out of the pork belly pieces, wipe some of it before Step 4 with paper towels.