A fusion twist using mirin and sake for a tender, melt-in-your-mouth ramen topping.
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Secure the rolled pork belly with butcher's twine to ensure it holds its shape during the long braising process.
In a heavy-bottomed pot or Dutch oven, sear the pork belly over medium-high heat until all sides are golden brown.
Remove excess fat from the pot, then add the soy sauce, mirin, sake, sugar, ginger, garlic, green onions, and water.
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).
Slow-cook the pork for 2.5 to 3 hours, turning the meat every 45 minutes to ensure even color and flavor absorption.
Once the pork is tender enough that a skewer pierces it easily, remove from heat and let it cool completely in the liquid.
Refrigerate the pork in its braising liquid overnight; this firms up the fat and makes it much easier to slice thinly.
Before serving, slice the cold pork and use a kitchen torch or a hot pan to lightly char the edges for a smoky finish.
