- Pork belly
- 1/4 cup sake
- 1/4 cup mirin
- 1/4 soy sauce
- Brown sugar (optional)
- 2 cloves of garclic
- 1 knob of ginger
- Salt & Pepper to taste
Wrap up the pork belly with kitchen twine. (Please note that the meat will shrink in size during the cooking process). Bring a pot of water to a boil and submerge the pork belly in the water. Cook on low for approximately 4-6 hours, depending on the size and quantity, or until the meat is slightly falling apart. Remove any foam that collects on the surface of the cooking liquid.
In a separate pot, mix equal parts of mirin, sake, and soy sauce. Bring to a boil and then reduce the liquid down for about 5 minutes. Add the crushed garlic and ginger to the pot. Optional: add a teaspoon of brown sugar to add some sweetness to the char siu. Once the liquid has reduced, turn off the heat.
Place the char siu in the sauce and let it soak for 3-4 hours. Occasionally turning the meat over and spooning the sauce over the meat for equal distribution of flavor.
Slice up the char siu and heat over low heat before serving. Another option is to lightly toast the char siu for about 5 minutes to get a nice crust on the outside.
I hope you enjoy this recipe. This recipe was given to me by one of my closest childhood friends, Sarah. She’s an amazing cook and I was really pleased with the result of the char siu. It did take a lot of time to make it, but there’s something really satisfying about eating ramen with freshly made char siu in this way.