-
1
Lay the pork belly flat, skin-side down. Roll it into a tight cylinder along its length. Secure with kitchen twine tied at 2 cm intervals along the entire roll. Each tie must be firm — the roll holds its shape only under consistent tension across its full length. The cylinder should show no loose folds when lifted. Done when the roll is rigid and uniform end to end.
-
2
Combine the soy sauce, sake, mirin, and sugar in a heavy-based pot or Dutch oven just wide enough to hold the roll. Add the rolled pork belly and pour in water until the pork is barely submerged. Bring to a simmer over medium heat. Reduce to the lowest flame that sustains a gentle, occasional bubble — never a rolling boil. Rotate the roll every 30 minutes to ensure even penetration of the braising liquid. Done when a skewer meets no resistance at the centre of the roll.
-
3
Remove the roll from the pot. Transfer it to a container and pour all braising liquid over it. Allow to cool to room temperature, then refrigerate overnight, fully submerged in the liquid. Done when the fat cap is firm and opaque to the touch and the liquid has set to a light gel.
-
4
Lift the roll from the chilled liquid. Remove the twine. Using a sharp knife, slice into rounds of approximately 1–1.5 cm thickness. The cross-section should show clean, concentric rings of fat and meat with no tearing or compression. Done when the cut face is smooth and the rings hold their form.
-
5
For the blowtorch finish: place slices fat-side up on a heatproof surface and apply direct flame to the fat cap until Maillard browning develops — a mahogany, lightly caramelised surface with faint char at the edges. Done when the fat glistens and carries visible colour without scorching through to the meat.
-
6
Pour the reserved braising liquid into a small saucepan. Reduce by half over medium heat, adding further soy sauce and mirin to concentrate. This is the tare — the seasoning base for the ramen broth. Done when the liquid coats a spoon and carries a deep, sweet-salt intensity on the palate.