Authentic Shoyu Ramen

Sear the pork belly on all sides in a hot pan until deeply browned. Remove from pan.

In a pot, combine 100g soy sauce, 50g mirin, 50g sake, 15g granulated sugar, 20g sliced ginger, 30g scallion greens, and 500g water. Bring to a simmer.

Add the seared pork belly to the simmering liquid. Ensure it is mostly submerged. Cover and braise over low heat for 2 hours, turning occasionally. Once cooked, remove the pork belly and let it cool completely before slicing. Reserve the braising liquid for the tare.