Three Styles of Chashu for Ramen

Steps

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1. 1
   Prepare pork belly with skin removed. Cut the pork belly in half, then starting from the thinner end, roll it tightly with the fat cap facing outward.
   ▶ ≈2:25
2. 2
   Secure the rolled pork belly with kitchen twine. Tie it in the center first, then wrap the string along the length of the roll to keep it tightly bound.
   ▶ ≈3:35
3. 3
   Place the rolled pork belly and pork neck in a pot and cover with cold water. Bring to a boil for about 20 minutes, then remove from heat. Rinse the pork to remove any scum and blood, clean the pot, and return the pork in fresh water.
   ▶ ≈4:40
4. 4
   Add kombu and dried shiitake mushrooms to cold water and slowly bring to a gentle simmer over medium heat. Remove the kombu once it becomes soft and steamy.
   ▶ ≈6:50
5. 5
   Add sugar and salt to the simmering liquid. Cover with a drop lid (wooden lid placed directly on the ingredients) and simmer for about 1 hour.
   ▶ ≈7:28
6. 6
   Add sake, mirin, dark soy sauce, and light soy sauce. Continue simmering for another hour until the pork is very tender.
   ▶ ≈8:00
7. 7
   Transfer the pork to a tray to cool, then refrigerate until completely chilled. Strain the braising liquid and refrigerate separately.
   ▶ ≈8:15
8. 8
   Once chilled, the chashu is easier to slice cleanly. Carefully remove the twine and slice to the desired thickness—rolled belly about 0.5 cm, unrolled belly about 0.75 cm, and pork neck slightly thinner.
   ▶ ≈8:40
9. 9
   Reheat the chashu by grilling over a flame using a Japanese grill or barbecue, baking in an oven, torching the surface, or simply placing thin slices directly on the hot soup to warm through.
   ▶ ≈10:25