Place the 14 oz pork belly block in a large pot and cover with enough water to fully submerge the meat.

Bring the water to a boil. Once it’s boiling, lower the heat and simmer for 3–5 minutes until foam and scum start to form on the surface. Drain the meat and rinse both the meat and the pot under running water.

Return the meat to the pot, then add 4 cups of water, the white part of the spring onion, 1 teaspoon of sweet soy sauce, and 1 teaspoon of sake. Bring it to a boil.

Once boiling, reduce the heat to a simmer and cook for 1 hour. Strain out the meat and vegetables, setting the broth aside. Cover the meat in the aluminium folium for 10 minutes.

Meanwhile, in a small saucepan, bring 2 cups of water to a boil. Once boiling, reduce the heat to a simmer and add 1 cup of dried bonito flakes (katsuobushi). Let it cook for 15 seconds, then turn off the heat. This creates katsuo dashi. Set it aside to steep until it's ready to use. Strain the katsuo dashi through a fine-mesh sieve into the pot with the pork broth. Bring the soup broth to a boil.

Once the pork belly has cooled enough to handle, slice it thinly, about 3–5 mm thick. In a clean small saucepan, combine black sugar, sake, soy sauce, and water. Stir everything together and bring it to a boil. Once boiling, lower the heat and add the sliced pork belly, quickly coating it with the sauce. Cover the pork with the lid and cook on low heat for 30 minutes, until the sauce has nearly evaporated.

While the broth is simmering, cook the Okinawa soba noodles according to the package instructions. Drain and set aside.

Place the cooked noodles into bowls. Pour the simmering broth over the noodles.

Top with slices of stewed pork belly, fish cake, pickled red ginger and chopped green onions and serve hot.