Chashu Pork

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38%

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1 cup of sake rice wine
1 cup soy sauce
½ cup packed dark brown sugar
3 green onions and/or 1 leek, dark green parts and roots discarded, cut into 2-inch segments
2-inch piece fresh ginger, unpeeled, sliced very thinly
1 to 1½ pounds pork belly, skin removed
1 tablespoon vegetable oil

In a large, deep pot over high heat, combine 2 cups of water with the sake, soy sauce, sugar, green onions or leek, and ginger.
Roll the pork belly tightly into a log and secure very snuggly with baker's twine in at least 5 equally spaced spots.
Place a large skillet over high heat and add the oil.
Once the pan is very hot, sear the rolled meat well on all sides, 2 to 3 minutes per side.
Transfer the meat to the deep pot and stir to coat with the marinade.
Bring the marinade to a boil, skim off any foam, then reduce the heat to medium-low.
Cover the pot and cook for 2 hours, rotating the meat every so often in the marinade and skimming foam as needed.
Remove the pot from the heat and let the meat cool in the marinade.