You know what I'm saying? Welcome back. It's time for Portasu! Here we go. So we have a slab of pork belly right here. We get this as some supermarkets. This one I got it from Costco. So we got our pork belly right here. It's nice and flat. The way I like it. Now remember that it needs to fit your pan or pot that you'll be using. So cutting it to a size that it would fit. For me I could probably make two pork belly chasu with this. So I'm going to cut this right in the middle right here. If I cut this right in the middle, I'll roll it like this. That's one chasu. The other one will be like this. So I'll get two chasu basically. And I'm going to cut it right in the middle right here. And once I cut it, I'm going to start rolling it with some string. Here we go. We'll do it one at a time. So I'm going to roll this. So we need your string. First make a shape and then usually put a line right here and then start rolling it a few times in the beginning. Little close. We've got three, four times. And then I'll go across. Little quick. I'll go across. Little bit wider. Once I get here, we're going to start rolling it and getting it tight. You want it tight as possible because when you start boiling this thing, the fat's going to start melting. So the chasu is going to start shrinking. So you want the shrinks to be tight. Let's go to keep that it. I'm going to go back now. I'm putting the finishing touches here. And I'm going to loop it a little bit right here. And I'm going to put this in here. I'm going to hook it underneath one of the strings. Once it blows, I'm just going to pull this off. I know where the end is. I'm going to pull this string out and then I'm going to unwind it. So we just rolled up the chasu and now we're going to boil it. So we're going to boil about an hour and a half to two hours. Oftentimes when I'm making chasu, I'm also making soup. You could always boil it in hot water, but I personally like to boil it in my soup pot. So it brings out the flavor out of the chasu and it takes the soup to the next level as well. So that's what we're going to do. So we're going to throw this baby in here. Learn about making soup. You can always check out my other links on how to make promise soup. So once you throw it in there, I'm going to wait about an hour and a half to two hours. The longer you put in there, it's going to get softer. For me, personally, I like soft chasu. So I'm going to wait for two hours. All right, so we're waiting for the chasu to boil. We've got some time. So we're going to make the taare the sauce for the chasu to marinate it. So we need eight tablespoons of sugar, a cup of sake, a cup of soy sauce, three cups of water, 40 grams of ginger, four cloves of garlic and two scallions. All right, so we got everything in. Let's just wait for it to boil. We got the chasu. It's been in here for two hours. Now we're going to put it in the sauce and let it simmer for one hour. So I've seen some places that would throw the chasu in the sauce from the get go instead of boiling it. What that does is it dries up the chasu and makes it a little bit harder to chew on. So we'll boil it first for an hour and a half to two hours and then simmer it in the sauce. All right, it's been simmering for an hour now. We're going to separate it from the taare and then we're going to let it cool down. Once it cools down, we're able to wrap it up and put it in the refrigerator. At this stage, if you want to cut the chasu, it's going to fall apart. It's very difficult to cut chasu when it's soft. So we're going to put it in the fridge, cool it down for overnight, tighten it up and we're able to cut it into pieces a little better. All right, the chasu is ready to be cut up. Left it overnight in the refrigerator. All right, we're going to unwrap this. Remember that hook that I made? I'm going to pull this string from here and just start unwrap it. Oh, it's so nice, huh? Looks good. Mototus, Mototus, there you go. Looks good. Do you want to cut it when it's cold? So the meat is intact and you have a nice looking chasu to put on a bowl of ramen. All right, we're going to have that chasu. It's good. So I was able to make about 12 slices with a little extra on the side, enough for six bowls. So before you serve it in a bowl of ramen, you want to warm it up, once it's cold, it's got to heat it up. It's already cooked. All right, that concludes our chasu episode. Thanks for watching.