Steps

1. Prepare 500g of pork belly or pork shoulder.
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2. Thoroughly rub the entire piece of pork with 2 tsp of salt and coarsely ground black pepper (to taste), and let it sit for a bit. The salt penetrates the pork, bringing out its umami.
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3. In a pot, add 500cc of soy sauce, 1 crushed clove of ginger, 1 crushed clove of garlic, a little red chili pepper, and 1 tbsp of sugar.
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4. Mix the seasonings and bring to a boil in the pot.
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5. Turn off the heat and let the pot cool down slightly.
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6. Heat a frying pan without oil. Sear the salt-and-pepper-rubbed pork, starting with the fatty side, until all sides are well browned. This seals in the juices, so be careful not to burn it while searing thoroughly.
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7. Pour the cooled soy sauce mixture into a resealable bag.
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8. Boil plenty of water in a separate pot and add 1 stalk of leek and 1 clove of ginger.
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9. Add the seared pork to the boiling water, cover, and simmer over low heat for about 1 hour. For thinner cuts of pork, simmer for about 50 minutes.
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10. While the pork is still hot, transfer it from the pot to the resealable bag containing the soy sauce mixture.
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11. Depending on the size of the pork, marinate for about 2 hours for a 500g block or 3 hours for a 1kg block.
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12. In a small bowl, combine a little of the marinating liquid with 1 tbsp of honey and black pepper (to taste). Mix well to create a finishing sauce.
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13. Brush the finishing sauce onto the marinated chashu pork.
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14. Thinly slice the chashu pork and arrange it on a plate.
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15. Once cooled, wrap and refrigerate. Reheat thinly sliced chashu in the microwave for 5 to 10 seconds for a delicious bite.
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