Directions 5 steps | 130 Minutes
In a heavy bottomed pan, heat the peanut oil on medium-high heat. Add the rolled and trussed pork belly and sear until brown on all sides. Set aside.
In a braising pot, combine the ginger, onions, soy sauce, mirin, sugar and water. Bring to a boil.
Add the pork belly into the pot, adding more water until the pork is barely submerged. Cover the pot and simmer for 90 minutes. After 90 minutes, take the lid off and continue simmering until the cooking stock is reduced in half, about 30 minutes. Regularly skim off any foam that comes up to the surface.
Remove pork from the pot and let cool for about 20 minutes before carving into thin slices.
Serve chashu pork with ramen or rice. Enjoy!
To make carving the pork easier, you can refrigerate the cooked pork in the remaining juices overnight. The cold pork will be much easier to slice after refrigeration.