Ingredients:
1 pork belly block
Aromatics
1 leek/6 scallions, sliced
5 slices ginger (unpeeled is ok)
Sauce ratio (I do x1 cup)
1 : 1 : 2 : ½ = soy sauce : sake : water : sugar
Extras
6-minute egg
scallions
Step-by-Step
Roll the pork belly on all sides and tie tightly using a butcher’s twine*
Sear pork belly on all sides in a pot
Meanwhile: mix all of the sauce ingredients
Put aromatics in the pot and fry with the pork belly fat
Pour the sauce in, and bring to a boil with medium heat
Once boiling, turn the heat to low and let braise for 120 minutes, turning the pork belly side every 30 minutes
Turn off the heat, and let cool down for ~60 minutes
Meanwhile: boil the 6-minute eggs to get the perfect jammy eggs
Tips:
room temp eggs → put eggs in rapidly boiling water for 6 minutes
cold eggs from the fridge → put eggs in with water, heat on high to a simmer, turn the heat down to low and wait for 6 minutes
don’t forget to put the eggs into an ice bath right after taking them out
Strain your sauce, preserve some for the eggs, and the rest for the pork belly
Let the eggs and pork belly marinade in the sauce overnight, in the fridge (make sure all of the surface is covered!)
Take out the pork belly, slice it thinly, and blow torch on every side (or pan fry)
Assemble your bowl: rice, pork belly, eggs, chopped scallions. Drizzle as much sauce as you’d like, enjoy!!!
Halal option,
I have tried using chicken thighs and they were just as good but harder to cut, so make sure to cut thicker slices or even just make a non-rolled version!
Substitutes:
pork belly → 4 chicken thighs
Rolling tips: lay flat to a square (2 up 2 below, stick to each other), roll and twine like usual. Can also use plastic wrap for easier rolling.
sake → dashi stock
1c mirin → splash of rice vinegar + 1c water + 1/3c sugar
Braising time would be only ~60 minutes too.
These are what I would normally use, but preference! There are also halal mirin brand options available in some grocers.
Notes:
*can also skip the step for a non-rolled Chasu; if you want to cook on a smaller batch, don't have twine, don’t have much time, or are just lazy (I do this a lot of times too) and braising time would be only ~60 minutes
I use leftover sauce for soy-marinated eggs and just as sauce for..anything. It is so flavourful
I also love to enjoy Chasu with (instant) ramen/fried rice :D