We made buta no kakuni (Japanese braised pork belly) with this pork belly and, holy moly, it knocked our socks right off. It's so hard to find good quality skin-on pork belly but this was outstanding, with gorgeous and hugely favorable fat and meat stratification for the ultimate kakuni experience. After searing and boiling the cubed belly in water with ginger and green onions, we braised it low and slow with soy sauce, mirin, brown sugar, dashi, and more green onion and ginger. The flavor and texture at the end were unbelievable. Wiggly, wobbly layers of meat and fat topped with a slightly chewy, lip-smacking skin layer. I don't think I can go back to regular pork belly, this is the pork belly I will judge all other pork bellies against moving forward. Pictured here in mayu ramen (ramen with burnt garlic oil).