Chashu Ramen

Roll the pork belly tightly and tie with kitchen twine. Sear the tied pork belly in a large pot over high heat until browned on all sides.

Add 200g soy sauce (koikuchi), 100g mirin, 100g sake, 30g ginger (sliced), 50g scallion (green parts, roughly chopped), and 500g water to the pot with the pork belly.

Bring to a simmer, then reduce heat to low, cover, and braise for 2.5 to 3 hours, turning occasionally, until the pork belly is very tender.