Pork chashu (Pork belly roll)

I Have always longed to taste authentic ramen, but unfortunately there is no ramen yas in SA, thus began the great journey to make my own bowl of high quality ramen, and the best place to start was with the meat! Meat so soft and juicy, that after sampling it, my family demands it as a meat dish on its own!

Xander @cook_3970326

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Ingredients

3 hours 30 mins

8 servings

1 kgboneless pork belly
1/2 cupsoy sauce
1 cupmirin
1 cupwater
1 cupsake or red wine (sweeter is better)
1/2 cupsugar
6 clovegarlic cloves
6spring onions (roughly chopped)
1leek (roughly chopped)
1 piece (4 cm)ginger (skinned and roughly sliced)
butchers twine

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Steps

3 hours 30 mins

1

Lay the pork belly open on a clean surface, and roll up lenghtwise skin facing out.
2

Use butchers twine to tie up the roll in 3-4 areas.
3

Pre heat the oven to 140°C
4

Put the water, soy, mirin, sake/wine, sugar, spring onions, leek, garlic cloves, ginger and sugar(everything except the meat) in a pot over high heat until boiling.
5

Transfer the meat and the contents of the boiling pot to a ovenproof pot or dish with a lid, meat will not be fully submerged (about halfway), leave the lid slightly ajar and transfer it to the oven to cook.
6

Turn occasionally (1/2 hour - hour), fot a total of 3-4 hours, test with a thin knife, should meet no resistance in the pork.
7

Do not cut the pork now! First refrigerate, when ready to serve strain the broth then slice the pork into 2-3 cm thick medallions, reheat it in the broth and serve!