Come try my Chashu Pork Belly recipe, a delightful twist on the classic Japanese dish that's sure to leave your taste buds craving for more! Tender pork belly is braised in a sweet and savory soy ...

Bring to a simmer to dissolve the sugar. Preheat the oven to 140C/300F/Gas 2. Place the pork into a small deep roasting tin. Pour over the hot liquid. Add the leek (or onion), garlic and ginger.

This ramen looks effortless in its assembly, but the key to its success is the slow-cooked intensely savoury Japanese-style stock coupled with full-flavoured braised pork and overnight marinated eggs.

Seasoned Pork Hock, 20 ounces. • Japanese Chashu Pork Belly, 16 ounces, vacuum pack. • Braised Pork Belly in Brown Sauce, 16 ounces. • Yu Shang Brand Cooked Pork Hock, 1.4 pounds.