Japanese-Style Chashu Char Siu

Ingredients

• 2 lbs Pork belly, skinless and rolled
• 1 cup Soy sauce
• 0.5 cup Mirin
• 0.5 cup Sake
• 0.25 cup Granulated sugar
• 2 inches Fresh ginger, sliced
• 4 pieces Garlic cloves, smashed
• 3 stalks Green onions, cut into 3-inch lengths
• 1 cup Water
• 1 whole Star anise(optional)

Instructions

1. 1

   Secure the rolled pork belly with butcher's twine to ensure it holds its shape during the long braising process.

2. 2

   In a heavy-bottomed pot or Dutch oven, sear the pork belly over medium-high heat until all sides are golden brown.

3. 3

   Remove excess fat from the pot, then add the soy sauce, mirin, sake, sugar, ginger, garlic, green onions, and water.

4. 4

   Bring the liquid to a boil, then reduce the heat to a very low simmer and cover with a lid or an otoshibuta (drop lid).

5. 5

   Slow-cook the pork for 2.5 to 3 hours, turning the meat every 45 minutes to ensure even color and flavor absorption.

6. 6

   Once the pork is tender enough that a skewer pierces it easily, remove from heat and let it cool completely in the liquid.

7. 7

   Refrigerate the pork in its braising liquid overnight; this firms up the fat and makes it much easier to slice thinly.

8. 8

   Before serving, slice the cold pork and use a kitchen torch or a hot pan to lightly char the edges for a smoky finish.