Chashu Pork Belly

This tender style of pork belly is perfect for ramen, on top of rice, or in a wrap! Double bonus, the braising liquid can be reused to marinate your soft boiled eggs 

INGREDIENTS

• 1 cup soy sauce 

• 2 cup water

• ⅔ cup sugar

• 3 cloves garlic smashed

• 3lb pork belly skin on

• 4 scallions 

• 1 knob ginger sliced in half lengthwise

• 1 Tbsp neutral-flavored oil

• 1 cup sake

DIRECTIONS

1. Preheat oven to 325°

2. Rolls or slab

   • Rolls: Roll pork belly, skin side out, using twine to tie every 1/2 inch around the log

   • Slab: score the skin with sharp knife or clean box cutter. do not go all the way through to the meat

3. In a dutch oven or heavy bottom, oven-safe pot, combine the remainder of the ingredients. Stir until sugar is dissolved

4. Add pork belly

5. On the stove, bring to boil on high heat

6. Cover and transfer to oven and bake for 2 hours. Turning the meat half way through

7. Remove from oven. Allow to fully cool life off

8. Once cool, remove pork from liquid and store in airtight container in the fridge for At least 2 hours or until meat is cold and solid

9. Store braising liquid separately in fridge (add peeled boiled eggs for an easy side dish!)

10. When ready to serve, remove twine and slice into desired thickness Or slice on the score lines of your slab. Reheat by boiling briefly in the braising liquid, charring with blow torch, or simply add to hot soup