Keep a close watch, and when you notice a darkened glaze, your chashu is done. Step 5 Remove the pork belly from the liquid and slice it lengthwise. Serve the slices on top of a bowl of rice.

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.

You'll want to get something with the chashu pork, which was one of the fattiest and most succulent tried. More info: 516-441-5780, ikedoramen.com Get the Feed Me newsletter. We know the best ...

Takkii Ramen, an eatery in downtown Riverhead, offers a dining experience centered around steaming bowls of ramen, udon and ...