Japanese Chashu/Char Siu

Instructions

• 1. Roll up the pork belly and tie up with a cooking string.
• 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).
• 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).
• 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.
• 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.
• 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.
• 7. Transfer the pork and sauce into a zip-lock back and marinate overnight in the fridge.
• 8. Next Day Transfer onto a cutting board, remove the thread and slice :)
• Use it for ramen topping, char siu don or fried-rice!