Step 1

Leave pork belly in room temperature for 30 minutes before cooking.

Step 2

Salt & pepper over the pork belly. Cover with cling wrap and tenderize with a rolling pin or a meat mallet.

Step 3

Roll the pork belly into a cylindrical shape.

Step 4

Tie up the pork belly tightly with cooking string so the meat holds its shape (see the photo instruction in the post or watch the mini-movie above).

Step 5

Heat the oil in a frying pan, brown the outside of the tied pork belly all around.

Step 6

Transfer the pork belly into simmering water (not listed in the recipe. You need enough water to just cover the pork belly, (I used about 8 cups of water) and cook for one hour over low heat.

Step 7

Drain the cooking water.

Step 8

Add sugar, sake, soy sauce, water, scallions, garlic and ginger to the pot with the pork belly bring to boil then turn the heat down to low. Place a drop lid (otoshibuta) over the pork belly and simmer for one hour.

Step 9

Skim scum off the cooking sauce at times and rotate the pork belly sometimes too.

Step 10

After one hour, turn the heat off and leave the pork belly in the cooking sauce. *1

Step 11

After the pork belly and the sauce cool down, refrigerate it overnight.

Step 12

Take the pork belly out of the pot and cut the twine to remove carefully.

Step 13

Slice the chashu 0.2 inch (5mm) wide and serve as ramen topping or store for later use. *2