The pork belly is usually already rolled by the butcher. You don't need to do anything to it.

Now we just mix our hon-tsuyu water and sugar in a pot and then dip our pork belly inside and start boiling.

I boiled mine on low heat for over an hour and kept turning the meat every 15mins. To check if it's ready, I cut right through the centre. I usually marinate in the same stock over night in a tight zip bag and eat the next day.

Serve with your Ramen and Enjoy.

It actually goes well with local food as well like Ugali lol