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Heat up soy sauce, mirin, and sake with the sugar in a small saucepan until the sugar is melted.
Add scallions, garlic cloves, and ginger. Let cool.
Pour the marinade into a vacuum sealer bag with the pork belly and vacuum seal the entire thing.
Sous vide cook for 36-40 hours with liquid at 146° F.
Remove the bag from the sous vide machine.
Cool down the meat by either putting the entire bag into an ice bath (if you need it soon), or let it cool in the refrigerator overnight. Don't try to slice it when it's hot - you will fail.
Once cool, remove from bag, dry off the liquid, and slice.
Serve in your favorite ramen dish!