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1. Prepare pork belly, carrots, nagaimo, ginger, scallions, and shallots. Set aside.
2. On medium heat, warm up The Dutchess with 2 tbsp of neutral oil.
3. Add in pork belly and allow it to brown.
4. Add in ginger, scallions, and shallots. Stir and let cook for 1-2 minutes.
5. Add all the ingredients for the braising liquid into the pot. Liquid should cover almost all the ingredients.
6. Gently stir. Cover pot and allow liquid to come to a light boil.
7. Once boiling, lower heat to maintain a simmer. Keep lid on pot.
8. After around 20 minutes, check on the liquid. If needed, add a bit more water to keep ingredients mostly submerged.
9. Stir occasionally. Keep simmering with lid on for another 30-40 minutes until carrots and nagaimo are softened but not mushy.