Gather all the ingredients.
Fill stove top pot with enough water to completely submerge entire pork belly and bring to boil.
Cut 1 inch of ginger into thick slices.
Once the water is boiling, add pork belly and reduce to low/simmer heat. Add sliced ginger from step 3), cover and cook for 1 hour.
In the meantime, make 4 cups of Dashi and set aside.
Take the remaining 1 inch ginger and cut julienne. Set aside.
Make 2-4 hard boiled eggs. Here are the directions if you are interested.
After 1 hour has passed, transfer pork belly to a cutting board and cut into 1/2 inch bite size width. Discard liquid.
Bring Dashi from step 5) back to boil. Once boiling, reduce to low-simmer, add cut pork belly, vodka, Swerve/Monkfruit, hard-boiled eggs and ONLY 2 TBSP of Soy Sauce (if you do not add Soy Sauce in increments, it will be overly salty). Mix well, cover and cook for an additional 1 hour. Check water level periodically and add water to keep pork and eggs covered.
After an hour has passed, add another 2 tbsp of Soy Sauce and cover. Cook for an additional 30 minutes.
After 30 minutes have passed, add the last tbsp of Soy Sauce and cook for 15 additional minutes.
After 15 minutes, pork should have a nice soft glaze. Pull from stove top pot and transfer to plate. Top with a couple of pieces of julienned ginger.