Chashu Miso Ramen

1. Prepare Chashu Pork: Roll the pork belly tightly and tie with kitchen twine.

2. In a large pot, combine 100 grams koikuchi soy sauce, 50 grams mirin, 50 grams sake, 20 grams granulated sugar, 30 grams sliced ginger, 50 grams green parts scallion, and 500 grams water. Bring to a simmer.

3. Add the tied pork belly to the simmering liquid. Ensure it is mostly submerged; add more water if needed. Simmer on low heat for 2-3 hours, turning occasionally, until the pork belly is very tender.