HOW TO MAKE PORK CHASHU

Roll the pork belly tightly and tie it with kitchen twine to hold its shape.

In a large pot, combine soy sauce, mirin, sake, sugar, garlic, ginger, and sesame oil.

Add the rolled pork belly to the pot and cover with water, ensuring the pork is submerged.

Bring the mixture to a boil over medium heat, then reduce to a simmer.

Cover the pot and let it simmer for about 2-3 hours, turning the pork occasionally.

Once the pork is tender, remove it from the pot and let it cool slightly before untying.

Strain the cooking liquid and return it to the pot, simmering until it thickens slightly.

Slice the pork belly into thin pieces and serve with the thickened sauce and chopped green onions.

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