Authentic Japanese Chashu

Wipe the moisture off the pork belly with a paper towel.

Roll the pork belly into a cylinder like gimbap and secure it by wrapping it with thick cotton string.

In a pot, add 800ml of water, 400ml of Cheongju, 400ml of soy sauce, 200g of sugar, and 200ml of mirin, then stir until the sugar dissolves.

Place the green onion, ginger, whole garlic, and bay leaves into a spice bag or add them directly to the pot.

Add the rolled pork belly to the pot and bring to a boil over high heat.

Simmer gently over low heat for an hour and a half.

Turn off the heat, cover the pot with a lid, and let it rest for 1 hour.

Remove the chashu from the pot and let it cool at room temperature for 1 hour.

Wrap the chashu tightly with plastic wrap.

Refrigerate for one day to firm up.

Remove the plastic wrap and cotton string from the chashu.

Slice the chashu thinly.

Use a kitchen torch to evenly sear the surface of the chashu.