Layer the bottom of the pot with spring onions. Take a rolled, skinned pork belly and add soy sauce, dashi stock, mirin, cooking sake, sugar and garlic. Adjust quantities to your taste. Top up with water till the pork is covered. Cook on high pressure for 45mins. Let the belly cool to make it easier to slice. In a meantime, strain the sauce and either use the sautee function or stove to reduce it till thickened.