Roll pork belly into a log shape and wrap pork belly tightly using some twine. You may cut off any excess meat that sticks out if you wish.

In a pot that is just big enough to contain the pork belly (I used a 20cm pot), add some oil. Heat pot over medium-high heat, then add pork belly into pot. (Please ensure pork belly is patted dry to prevent splattering) Sear pork belly on all sides until slightly brown, then remove pork belly from pot. You may skip this step if you wish, but it will give the chashu a better texture and flavour.

In the same pot, add all the remaining ingredients and bring to a boil. Add pork belly back into pot then reduce to medium-low heat so that the liquid is just simmering. Cover pot with a lid so that the liquid does not evaporate too quickly. Cook for 2 hours, rotating pork belly every 30 minutes so that all parts will cook evenly (since the liquid won’t be able to cover the entire pork belly). Note: To get even more tender chashu, cook for 3-4 hours instead of just 2 hours.

Once chashu is done, you should be left with some braising liquid. Strain the liquid and use it for making ajitsuke tamago (ramen egg) or even ramen soup.

Keep chashu in the chiller or freezer for a while before slicing so that it’ll be easier to slice thinly. After slicing, reheat chashu in braising liquid. Serve with a bowl of ramen or with rice.