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1
Cut up the block of pork belly into whatever size pieces you want.
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2
Roll up the pieces and tie with kitchen twine, or use the net that came with the meat.
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3
Put 3 cups of water, 2 cups each of soy sauce and sake, 3 tablespoons of sugar, the leek and the ginger in a pot and heat.
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4
Crush the garlic, then add to the pot.
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5
Brown the pork pieces in a pan.
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6
When the liquid comes to a boil, add the pork.
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7
Cover with a piece of aluminum foil that sits right on top of the pot contents, and simmer over low heat, just enough to bubble slightly, for 1 hour or so.
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8
Turn the meat occasionally, or shake the pan to coat the meat with the simmering broth.
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9
Turn off the heat and let the meat cool in the broth.
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10
Make soft boiled eggs by adding the eggs in boiling water, and cooking over high heat for 7 minutes.
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11
If you gently put them into the pot with a ladle, they are less likely to crack.
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12
When the simmering liquid has cooled down a bit, put some in a plastic bag with the peeled eggs.
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13
Leave to marinate.
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14
When the simmering liquid in the pan cools down some more, transfer the pork pieces and the liquid to plastic bags.
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15
Cool in the refrigerator.
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16
Slice the meat after it's cooled down completely.
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17
The fat in the simmering liquid will harden when it's cold.
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18
Take it out, reduce the liquid and it will become a sweet-salty dipping sauce.
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19
Spoon the sauce over the sliced char siu pork and serve.
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20
Divide the leftover meat into small portions and freeze.
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21
Thaw in the microwave!
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22
You can use the pork without sauce in ramen too.
