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1
Blanch pork belly skin-side down in boiling salted water for 5 minutes; remove and scrape the skin clean under cold running water with the back of a knife; pat dry thoroughly with paper towels.
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2
Heat a large, heavy-bottomed braising pot over medium-high heat until very hot; sear the pork belly skin-side down for 3–4 minutes until deeply caramelized; turn and sear the meat side for 2 minutes; set aside.
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3
In the same pot, combine soy sauce, mirin, sake, dashi, and rock sugar; bring to a simmer, stirring to dissolve sugar; add ginger, scallion whites, garlic, bay leaves, cloves, and star anise.
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4
Return pork belly skin-side up to the pot, ensuring the braising liquid comes three-quarters up the sides; cover with a cartouche (parchment paper) and a lid; braise at 160°C (320°F) for 4–6 hours, turning the pork halfway through, until completely tender and the skin is gelatinous.
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5
Remove pork belly and cool slightly; strain the braising liquid through fine-mesh sieve, pressing solids to extract all liquid; skim fat from the surface.
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6
Slice the cooled pork belly into 8 mm thick slices; arrange in a shallow pan and pour 180 ml strained braising liquid over; cover and refrigerate overnight to allow the meat to absorb the flavors and set into a firm shape.
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7
To serve, gently warm the chāshū in its braising liquid over low heat for 8 minutes; serve two slices per bowl of ramen, with a spoonful of the thickened, glossy braising liquid drizzled over the meat.
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8
Store remaining chāshū in the braising liquid, covered, for up to 5 days in the refrigerator.
