Japanese Chashu

Cut off the outer skin with a sharp knife. Roll the meat into a roll and bound it together with a string.

Cut the Leek and Ginger. Add 3/4 cup of Sake, 3/4 cup of Soya Sauce and 1 cup of water and bring it to a light boil.

Sear the meat roll on all sides for about 10min then add it to the boiling broth.

Let the meat roll rest overnight in the fridge. Put it in a bag with some sauce. Cut the meat roll into thin slices and serve with your favourite Ramen.