Place the pork belly with the rind side down and roll it up tightly. Now tie the roll together with kitchen twine so that it holds together well and tightly. Choose a pot and the matching lid. The size of the pot should be chosen so that the width and height of the meat fits well but there is not too much space in it. Heat the oil and fry the pork belly roll on all sides. Then take the meat out of the pot. Briefly sauté the garlic, ginger, spring onions and chili in the same pot. Add the remaining ingredients (mirin, rice vinegar, soy sauce, sake and brown sugar) and stir until all ingredients are combined and the sugar is dissolved. Then return the meat to the pot. Now bring the broth to the boil again and simmer with the lid closed. Turn the meat every 20-30 minutes and pour the sauce over it. If a lot of liquid evaporates while braising, simply add water again. After about 2 to 2.5 hours the chashu is fully cooked, so it is very tender. It's best to let it cool in the cooked broth and then put it in the fridge overnight after the pot has cooled. For the final preparation of chashu as a ramen topping, simply cut thin slices and then fry them briefly in the pan. The boiled Chashu broth can also be used as a topping or marinade for Ajitsuke Tomago. Tomorrow we'll show you the composition and preparation of Naruto's favorite food.
Ajitsuke Tomago Preparation: Prick the eggs and place them in boiling water, reduce the temperature slightly and cook for 6 minutes. Rinse the eggs under cold water until they are cool, then they can be peeled. Now bring the soy sauce, mirin, water and ginger to the boil and simmer for 5 minutes. Allow to cool slightly and pour into a screw-top jar or preserving jar and add the eggs. Marinate in the refrigerator for 10-24 hours. TADA... a delicious topping is ready.