Kakuni (Japanese Adobo, Braised Pork Belly)

In a pot, bring 800 ml water, white wine, sugar, and soy sauce to a boil.
Peel the garlic and ginger, chop them finely, and add them to the stock.

Pat the pork belly dry and cut into 5–6 cm square pieces.
Sear the meat over high heat on all sides briefly (the inside should still be raw).
Rinse the pork in hot water to remove excess fat.
Place the meat and stock into a pressure cooker and braise for 40–45 minutes.
Allow the dish to cool overnight.

Skim off the fat from the surface of the stock.
Reheat the stock, remove the pork pieces, and keep them warm.
Strain the stock through a fine mesh sieve, then reduce it over heat until thickened to a sauce-like consistency.
Serve the pork topped with thinly sliced white green onion and a drizzle of the sauce.