No bowl of Tonkotsu ramen is complete without Chashu. It is the undisputed king of ramen toppings. By rolling a slab of pork belly and braising it low and slow, the fat renders down, resulting in incredibly tender, sweet, and savory meat.

Ingredients You Need

• 2 lbs skinless pork belly block
• 1 cup water
• 1/2 cup soy sauce
• 1/2 cup sake
• 1/4 cup sugar
• 1 bunch scallions
• 1 inch ginger, sliced

Step-by-Step Instructions

1. Tightly roll the pork belly block into a cylinder and tie it securely with butcher's twine at 1-inch intervals to hold its shape.

2. Heat a tablespoon of oil in a cast-iron skillet and sear the rolled pork belly on all sides until a deep, brown crust forms.

3. In a medium pot or Dutch oven, combine the water, soy sauce, sake, sugar, scallions, and ginger. Bring to a simmer.

4. Add the seared pork belly to the braising liquid. Cover with an otoshibuta (drop lid) or a circle of parchment paper with a hole in the middle. Simmer on low heat for 2.5 to 3 hours, rotating occasionally.

5. Let the pork cool completely in its braising liquid overnight in the fridge. This makes it sliceable. Slice thinly and torch the edges before serving on your ramen.

Troubleshooting: Why is my Melt-in-Your-Mouth Chashu Pork not turning out right?

If you are having trouble getting this recipe right, ensure you are measuring ingredients accurately. Baking and cooking are sciences, and the right ratios matter. Also, check your oven temperature; many ovens run hot or cold.