Japanese Chashu Pork

Instructions

1. Prepare the pork belly
   Roll the pork belly into a cylinder, with skin facing outward. Tie securely with butcher's twine at 1-inch intervals to maintain its shape during cooking. If the pork is too long, cut it in half and make two smaller rolls.
2. Sear the meat
   Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the rolled pork belly and sear on all sides until golden brown, about 2-3 minutes per side. Remove from pot and set aside.
3. Prepare the braising liquid
   In the same pot, add garlic, ginger, green onions, and yellow onion. Sauté for 1-2 minutes until fragrant. Add soy sauce, mirin, sake, sugar, star anise, and cinnamon stick. Bring to a simmer, stirring to dissolve the sugar.
4. Braise the pork
   Return the seared pork belly to the pot. The liquid should cover about half to two-thirds of the meat. If necessary, add water until it reaches this level. Bring to a boil, then reduce heat to low, cover with a lid, and simmer gently for 2-3 hours, turning the pork every 30 minutes for even cooking.
5. Test for doneness
   The chashu is done when a chopstick or skewer easily pierces through the meat. If there's resistance, continue cooking for another 30 minutes and check again.
6. Rest and cool
   Once tender, remove the pot from heat and allow the chashu to cool in the braising liquid for at least 1 hour. For best results, transfer everything to a container and refrigerate overnight, which will enhance the flavor absorption and make slicing easier.
7. Slice and serve
   Remove the chashu from the liquid and cut off the twine. Slice the pork into thin, ¼-inch pieces. The chashu can be served cold, at room temperature, or reheated. Reserve the braising liquid to use as a flavoring for ramen broth or as a marinade for soft-boiled eggs (ajitama).