Place pork belly, ginger (for boiling), green onions (white parts) and water (for boiling) in a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 30 minutes. Drain the pork belly, rinse under cold water, and cut into 4-5cm cubes if not already. This step removes impurities and excess fat.
Optionally, heat a large pan over medium-high heat. Place the blanched pork belly pieces fat-side down and sear for 3-5 minutes until golden brown and some fat has rendered. Flip and sear on other sides briefly. This adds depth of flavor and texture.
In a clean large pot or Dutch oven, combine sake, soy sauce, mirin, sugar, and water (for braising). Add ginger (for braising) and green onions (green parts). Bring the liquid to a gentle simmer over medium heat.
Carefully add the blanched and seared pork belly pieces to the simmering braising liquid. Ensure the pork is mostly submerged. Bring to a simmer again, then reduce the heat to very low, cover the pot, and braise for 2 to 2.5 hours, or until the pork belly is incredibly tender and can be easily pierced with a chopstick.
If using daikon radish and hard-boiled eggs, add them to the pot during the last 30 minutes of braising. Ensure they are submerged in the sauce to absorb the flavors.
Once done, carefully remove the pork, daikon, and eggs. You can strain the braising liquid to remove aromatics, then reduce the sauce over medium-high heat until it slightly thickens into a glossy glaze. Serve the Buta Kakuni hot, garnished with a dollop of Japanese karashi mustard. Best served with steamed rice.
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