This is the recipe from a ramen restaurant where I used to work. If you follow the 4 steps shown in the video, I believe it isn’t difficult to prepare. If you want to store your Char Siu, wrap in glad wrap and freeze.

INGREDIENTS
1kg Pork belly
500g Pork neck
700ml Koikuchi Soy Sauce
500ml Usukuchi Soy Ssuce
500ml Water
300ml Sake (cooking rice wine)
300ml Mirin (Sweet rice wine)
100g Sanontou sugar
20g Katsuo bushi (dried Bonito flakes)
5g Kombu (dried kelp)
50g Ginger
100g Green onion
150g Carrot

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