Cut belly pork into large chunks and blanch by putting in boiling water for a couple of minutes. Drain and dry.
(This gets rid of any impurities and ensures that there is no scum floating in the stew later.)
Cut a 3-4 cm long knob of ginger into thin slices, and cut another piece of ginger into julienne strips for garnish later.
Fry the ginger slices for a minute or so, then add the pork and fry this until lightly browned. Mix together 2 Tbs miso paste,
2 Tbs light soy sauce, 50ml dry sherry and 100ml water and add this to the pork. Bring to a simmer, cover and bake in a
160°C oven for about 2 hours, until the pork is very tender. Garnish with the julienned ginger and similarly julienned
spring onions, and serve with rice and garlic and sesame beans, made as follows: cook green beans in boiling water for
about 5 minutes and drain. Chop a cm piece of ginger and thinly slice a clove of garlic and fry in sesame oil for about
a minute, until the garlic is just browned, then add the beans, stir in a tsp of soy sauce, sprinkle with sesame seeds
and heat through for a minute before serving.