Cut up the block of pork belly into whatever size pieces you want. Roll up the pieces and tie with kitchen twine, or use the net that came with the meat.
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. Crush the garlic, then add to the pot.
Brown the pork pieces in a pan.
When the liquid comes to a boil, add the pork. 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.
Turn the meat occasionally, or shake the pan to coat the meat with the simmering broth. Turn off the heat and let the meat cool in the broth.
Make soft boiled eggs by adding the eggs in boiling water, and cooking over high heat for 7 minutes. If you gently put them into the pot with a ladle, they are less likely to crack.
When the simmering liquid has cooled down a bit, put some in a plastic bag with the peeled eggs. Leave to marinate.
When the simmering liquid in the pan cools down some more, transfer the pork pieces and the liquid to plastic bags. Cool in the refrigerator. Slice the meat after it's cooled down completely.
The fat in the simmering liquid will harden when it's cold. Take it out, reduce the liquid and it will become a sweet-salty dipping sauce.
Spoon the sauce over the sliced char siu pork and serve.♪ Divide the leftover meat into small portions and freeze. Thaw in the microwave!
You can use the pork without sauce in ramen too.
Story Behind this Recipe
I watched my mother making this and just copied her, but she uses the pork shoulder (butt), maybe because of the calories? I, on the other hand, prefer to use pork belly.
It's more convenient to divide the pork into small pieces before freezing. The char siu is already flavored well when it's done cooking, so you can take it out of the simmering liquid to cool. The eggs will be well flavored after marinating in the simmering liquid for an hour.