Porc Chashu

Preparing the ingredients:

1. 1Remove the rind from the pork belly with a knife.
2. 2Roll up the pork belly block into a cylindrical shape, making sure the layers of meat and fat are visible on the ends.
3. 3Tie the pork belly firmly with butcher's twine, knotting the ends well.
4. 4Cut the ginger into thin slices.
5. 5Remove the white part of the spring onions.

Cooking the chashu pork:

1. 6Heat the neutral oil in a saucepan.
2. 7Add the tied pork belly and sear it on all sides until golden (about 10-15 minutes).
3. 8Remove the pork belly from the saucepan.
4. 9Deglaze with the sake.
5. 10Add the water, soy sauce, sugar, the green part of the spring onions, and the ginger.
6. 11Transfer the browned pork belly into the saucepan with the braising liquid.
7. 12Bring to a boil, then reduce to low heat.
8. 13Skim off any impurities.
9. 14Cover and simmer for 2 hours, turning the meat every 30 minutes.

Resting the chashu pork:

1. 15After 2 hours, remove the pork belly from the liquid and let it cool slightly.
2. 16Strain the braising liquid.
3. 17Place the meat in an airtight container with the liquid for 4 to 6 hours.

Plating:

1. 18Take the meat out of the refrigerator, remove the twine, and slice the chashu into thin slices.
2. 19To enhance the flavor, sear the pork slices with a kitchen torch or place them under the broiler.