Japanese Chashu Braised Pork Belly

Step 1

Roll up the pork belly and tie up with a cooking string.

Step 2

Place the pork, green parts of a leek, garlic, and ginger in a large cooking pot. Pour enough water to cover the pork (I added about 3L this time).

Step 3

Cook over high heat and bring it to a boil. Skim off any foam from the surface, then reduce the heat to low. Cover with aluminium and simmer for 2 hours, turning the pork occasionally (lowest heat).

Step 4

Meanwhile we make the marinade sauce! In a small cooking pot, add all the marinade sauce ingredients except the grated garlic. Heat over medium-high heat and bring it to a boil. Remove from the heat and set is aside until the pork is ready.

Step 5

After the 2 hour simmering Transfer the marinade sauce into a bowl and add the grated garlic. Take the pork out and place it on a plate. Don't throw away the broth, if you make Ramen :). Roast the outside of the pork with a cooking torch if you can.

Step 6

Transfer the pork into the marinade sauce and coat it on all sides with it. Let it sit until it cools to room temperature.

Step 7

Transfer the pork and sauce into a zip-lock back and marinate overnight in the fridge.

Step 8

Next Day Transfer onto a cutting board, remove the thread and slice :)

Step 10

Use it for ramen topping, char siu don or fried-rice!