Chashu (Japanese Braised Pork Belly)

Steps

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1. 1
   Roll the pork belly block into a log shape using food-grade kitchen twine. Tie a double knot at one end, leaving about 3 inches of twine. Wrap around the same area 2-3 times to secure the starting point.
   ▶ ≈0:09
2. 2
   Pull the twine toward the other end and wrap 2-3 times at that end. Working toward the middle with about 1 cm spacing between wraps, reach the opposite end and hook the twine under existing wraps to loop back to the starting point. Tie a double knot with the 3-inch twine you left at the beginning.
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3. 3
   Heat 1 tbsp oil in a pan over high heat. Sear the rolled pork belly on all sides until golden brown (about 10-15 minutes total), rotating as needed to ensure all sides are evenly seared.
   ▶ ≈1:21
4. 4
   Cut the green part of the long green onion into sections. Peel and slice the ginger knob.
   ▶ ≈1:40
5. 5
   In a pot large enough to fit the pork, combine 1 cup sake, 1 cup soy sauce, 2/3 cup sugar, and 2 cups water. Add the green onion and ginger, and bring to a boil.
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6. 6
   Transfer the seared pork into the sauce pot. Once the liquid returns to a boil, skim off any foam and impurities from the surface.
   ▶ ≈2:06
7. 7
   Reduce heat to low/simmer and place a drop lid (otoshibuta) or parchment paper directly on top of the pork. Rotate the pork every 30 minutes for 2 hours.
   ▶ ≈2:19
8. 8
   Turn off the heat and let the pork cool slightly. Transfer to a container or plastic food storage bag. Strain the remaining cooking liquid through a fine-mesh sieve (should yield about 2½ cups).
   ▶ ≈2:47
9. 9
   Pour 1/2 cup of the cooking liquid into the bag with the pork. Seal the bag or place in a zip-lock bag and refrigerate overnight.
   ▶ ≈3:13
10. 10
    The next day, open the bag and remove the twine. Slice the pork into 1/4 inch thick slices.
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11. 11
    Place the sliced pork on a ceramic plate and sear the surface using a propane torch or broiler until caramelized.
    ▶ ≈3:58
12. 12
    Scoop off any solidified fat from the top of the remaining cooking liquid. Strain the sauce through a fine-mesh sieve into a jar or container for storage. The sauce will keep in the refrigerator for about a month. Serve the chashu immediately or top your ramen with it.
    ▶ ≈4:07