Chashu (Japanese braised pork) recipe
 This Japanese adaptation of the Chinese dish char siu is seasoned with sugar, sake and dark soy sauce and braised at a low temperature for a few hours. It is then ready for using in ramen. 175ml/6fl oz dark soy sauce120ml/4fl oz sake3 tbsp mirin2 tbsp oyster or teriyaki sauce 75g/2½oz sugar500g/1lb 2oz skin-on piece pork belly, rolled ½ leek, sliced (or 1 small onion, sliced)4 whole garlic cloves, peeled 4cm/1½in piece ginger, thickly sliced 175ml/6fl oz dark soy sauce 120ml/4fl oz sake 3 tbsp mirin 2 tbsp oyster or teriyaki sauce 75g/2½oz sugar 500g/1lb 2oz skin-on piece pork belly, rolled ½ leek, sliced (or 1 small onion, sliced) 4 whole garlic cloves, peeled 4cm/1½in piece ginger, thickly sliced Method Put the soy sauce, sake, mirin, oyster sauce (or teriyaki sauce) and sugar in a small pan. Bring to a simmer to dissolve the sugar.Preheat the oven to 140C/300F/Gas 2. Place the pork into a small deep roasting tin. Pour over the hot liquid. Add the leek (or onion), garlic and ginger. Depending on the width of your tin, add 400-500ml/14-18fl oz of hot water – enough not to completely cover it as it will be turned every so often. Lightly cover with a double layer of foil and leave a small gap for the steam to escape.Turn the pork occasionally and cook until the pork is tender – about 2-2½ hours.Once cooked, remove from the oven, leave to cool in the liquid and put into a sealed container with the juices. Leave to cool before putting in the fridge - it is easier to carve when it is fridge cold. If using straightaway leave to rest for 20 minutes. Put the soy sauce, sake, mirin, oyster sauce (or teriyaki sauce) and sugar in a small pan. Bring to a simmer to dissolve the sugar. Put the soy sauce, sake, mirin, oyster sauce (or teriyaki sauce) and sugar in a small pan. Bring to a simmer to dissolve the sugar. Preheat the oven to 140C/300F/Gas 2. Preheat the oven to 140C/300F/Gas 2. Place the pork into a small deep roasting tin. Pour over the hot liquid. Add the leek (or onion), garlic and ginger. Depending on the width of your tin, add 400-500ml/14-18fl oz of hot water – enough not to completely cover it as it will be turned every so often. Place the pork into a small deep roasting tin. Pour over the hot liquid. Add the leek (or onion), garlic and ginger. Depending on the width of your tin, add 400-500ml/14-18fl oz of hot water – enough not to completely cover it as it will be turned every so often. Lightly cover with a double layer of foil and leave a small gap for the steam to escape. Lightly cover with a double layer of foil and leave a small gap for the steam to escape. Turn the pork occasionally and cook until the pork is tender – about 2-2½ hours. Turn the pork occasionally and cook until the pork is tender – about 2-2½ hours. Once cooked, remove from the oven, leave to cool in the liquid and put into a sealed container with the juices. Leave to cool before putting in the fridge - it is easier to carve when it is fridge cold. If using straightaway leave to rest for 20 minutes. Once cooked, remove from the oven, leave to cool in the liquid and put into a sealed container with the juices. Leave to cool before putting in the fridge - it is easier to carve when it is fridge cold. If using straightaway leave to rest for 20 minutes.