How to make braised pork, "Kakuni". Rich and delicious!

Hello everyone! I'm Ryusei.
Today, I shared the recipe of Japanese braised pork, "Kakuni". I introduced "Kakuni" last year, but I improved the recipe of it. Rich and flavorful Kakuni goes well with mashed potato and sticky rice. Please compare new recipe and previous recipe. I hope you'll enjoy delicious kakuni at your home.
You can use leftover pork stock for soup.

Recipe
A block of pork belly　　　600 grams
~Boil pork belly~
Water　　　　1.8-2.0L
Onion　　　　　100 grams
Carrot　　　　　 65 grams
Ginger　　　　　 10 grams
Garlic 　　　　　 10 grams
~Sauce~
Pork stock　　　 　500 grams
Kombu dashi　　　300 grams
Sake　　　　　　 　80 grams
Mirin　　　　　　 　80 grams
Sugar　　　 　　 　30 grams
Koikuchi shoyu　 　 40 grams
Tamari shoyu　　　　10 grams
~Mashed potato~
Potato　　　　　300 grams
Pork stock　　　　90 grams
Milk　　　　　　 90 grams
Sauce　　　 　　 15 grams
Salt　　　　　　　a pinch

Previous recipe
A block of pork belly　650～700 grams
Water　　　　1.4L
Sake　 50 grams
Soy sauce　80 grams
Mirin　　　 60 grams
Sugar　　　30 grams
～Mashed potato～
Potato　　　　300 grams
Dashi　　　 　300 grams

00:00 opening
00:42 prepare the pork belly
02:29 boil the pork with vegetables
04:35 sauce recipe
06:57 mashed potato

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