Chashu Pork (Braised Pork Belly for Ramen)

Part 1

1. Take 700 g slab skinless pork belly and pierce both sides with a fork. 
2. Dry the pork belly with a paper towel and roll. Start with the thinnest side and roll it up, secure with string or meat netting. (See video for how to tie with string.)
3. Place the pork into a deep pot, fill with cold water until the pork is just about submerged. (It's okay if the highest part is slightly poking out the top.)
4. Turn the heat on a medium-high setting and bring the water to a boil. If any scum floats on the top, scoop it out.
5. Once it's boiling, lower the heat to a simmer and add 50 g Japanese leeks (naganegi), 100 g yellow onion, 50 g ginger root, 3 cloves garlic and 1 tsp rice vinegar. 
6. Place a drop lid on top (see post for how to make your own drop lid) and then allow to simmer on a low heat for 1 hour.
7. Once the time has passed, remove the drop lid, carefully flip the pork over onto the other side and place the drop lid back. Simmer for another hour.
8. After the time is up, turn off the heat, remove the pork from the broth and place it in a large ziplock bag.

Part 2

1. Scoop 250 ml pork stock leftover from the pot and pour it into a saucepan.
2. Add 50 ml sake, 1 tbsp mirin, 150 ml soy sauce and 30 g sugar to the pan and boil for 1 minute.
3. Turn off the heat and leave it to cool slightly. Once cooled, pour it into the ziplock bag with the pork. Seal the bag and marinate in the fridge for at least 12 hours (preferably overnight).

Part 3

1. Heat a frying pan on a medium-high heat. Once it's hot, add the pork belly to the pan and lightly char the outside. Keep turning the pork to make sure all the edges are evenly charred.
2. Transfer the pork to a plate and pour 100ml of the leftover chashu marinade into the pan.
3. Allow the sauce to thicken slightly and place the pork back in.
4. Keep turning the pork to coat the surface with the glaze. Once fully covered, remove it from the pan and allow it to rest for 5-10 minutes.
5. Remove the rope or net and then cut the chashu into slices.
6. Enjoy with ramen or on rice as chashu donburi!