Chop the pork belly into 2 or 3 equal chunks so that they will fit in a deep pan. Sprinkle and rub in the kombu tea.
When the kombu tea sinks into the meat, cook both sides on a pan until brown. Make sure to cook over high heat to make it crispy.
Remove the meat, and wash the pan or wipe the oil clean. Add the meat, condiments, leek, and ginger. Use aluminum foil as a drop down lid and simmer.
Once the sauce comes to a boil, simmer for 15 minutes over medium heat. Remove the drop lid. Simmer to reduce the sauce while you roll the meat around.
Remove the pan from the heat once the sauce becomes thick.
Here's the version using pork roast meat.
Story Behind this Recipe
For two years now, I've been on a journey to find the perfect recipe for the best char siu. Finally, I've managed to settle down and put this recipe together.
I recommend you poke a few holes into the aluminum foil when using as a drop lid. Also, make sure that it covers the meat tightly. You can also make this with pork roast blocks. I've tried using this amount of sauce for 1kg block of meat. If you have any leftover sauce, freeze that in a zip bag to make char siu or fried rice in the future.