BBQ Pork Chashu

Prepare the pork belly: Tie your pork belly into a roll with baker’s twine, keeping the skin on the outside. This will help keep your pork moist while it’s cooking so don’t be tempted to cut it off.

Cut the vegetables: Roughly chop and peel your garlic and ginger. Chop off the white section of your leek, we’ll only be using the green section in this recipe. You can reserve the white part for another recipe, or use it as a garnish for your ramen if you like.

Mix the seasonings: In a large pan add the soy sauce, water, cooking sake, mirin, sugar, garlic, ginger and leek and mix together over a medium flame. Next add the the rolled pork belly.

Cook the chasu: If you have a drop-lid pop it on top, otherwise place a pan lid a bit smaller than your pot, or a piece of parchment or aluminium foil on top with a few holes poked in it. Reduce the heat to low and simmer for 3-4 hours. Remember, cook it low and cook it slow – this retains its juiciness but ensures the marinade is absorbed into the meat.

Refrigerate the chashu overnight: Poke your pork with a bamboo skewer. If there’s no resistance and the skewer pokes through easily, your pork is cooked. Cool and then leave to marinate in the sauce overnight in the fridge.

Refrigerate the chashu pork again: Remove your pork from the liquid and wrap with cling film. Pop in the fridge once more and refrigerate until you’re ready to use. Slice thinly and serve on ramen noodles, warm rice or salads.