Buta Kakuni (Japanese Braised Porkbelly)

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small handful of dried sardines (about 2 tablespoons)

5 1/4″ thick rounds of ginger

2 cloves of garlic crushed with a heavy object

1 C water

1/4 C mirin

1 Tbs sugar

2 Tbs sake

2 tsp soy sauce

3/4 tsp kosher salt

pork belly cut into 2″ strips

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