How to Make Chashu

• Pierce 700 g slab skinless pork belly on both sides with a fork, then roll it and secure it with string. Place in a pot and fill with cold water until submerged.
  
• Bring to a boil on a medium-high setting and scoop out any scum that floats to the top.
  
• Lower the heat to simmer and add 50 g Japanese leeks (naganegi), 50 g ginger root, 3 cloves garlic, 100 g yellow onion(s) and 1 tsp rice vinegar. Place a drop lid on top and simmer on a low heat for 2 hours, turning half way through.
  
• Remove the pork from the pot and place in a ziplock bag.
  
• Transfer 250 ml pork stock from the chashu into a separate pan and add 50 ml sake, 1 tbsp mirin, 150 ml soy sauce and 30 g sugar. Boil for 1 minute and then leave to cool.
  
• Once cool to the touch, add the marinade to the ziplock bag along with 6 soft-boiled egg(s)s (optional) and seal. Marinate for 12 hours (ideally overnight).
  
• Heat a frying pan on medium-high and add the chashu. Add 100ml of leftover marinade and fry until thickened. Turn the pork occasionally to glaze all over.
  
• Rest for 5-10 minutes before slicing. Typically the middle slices would be saved for ramen and the end cuts would be used for donburi.
  
• Cut the white part of a Japanese leeks (naganegi) halfway through horizontally and separate each layer. Press each layer flat on a chopping board and thinly slice. This is called "shiraganegi" and is used to garnish.
  
• Soak the shiraganegi in a bowl of cold water for 5-10 minutes to remove any bitterness.
  
• Dish up 6 portions cooked Japanese short-grain rice and cut the ramen eggs into halves. Evenly distribute the chashu and eggs between each portion and top with Japanese mayonnaise, drained shiraganegi and chili threads (optional).
  
• Enjoy!