Measure about 10-12 forearm-lengths (elbow to fingers) of kitchen twine and cut.

With the pork belly skin side down, roll it up tightly. Take the twine and fold it in half once so that the ends meet and you have a loop at the top. Place the twine under the middle of the pork and pull the ends through the top loop tightly. Pull one string to the right and the other to the left, and start looping knots as shown in video.

The knots should be about ½ inch spaced apart (you can adjust based on how thick you’d like the slices of pork belly). Make sure to secure both ends with a final knot.

Heat up a heavy-bottomed pot (I used a 2 qt pot) to medium heat and sear all sides of the pork belly. Once browned, add all your ingredients: soy sauce, mirin, Chinese cooking wine, sugar, ginger, garlic, scallions, and optional spices like star anise, cloves, and dried cinnamon. Fill up the rest of the pot with water but make sure to leave about 2 inches at the top to prevent the liquid from boiling over. If using a larger pot, increase the amount of ingredients accordingly.

Bring the pot up to a boil. Once boiling, decrease heat to a low simmer, cover (allow for some steam to escape), and let braise for 90 mins. Flip pork belly over halfway through for even color distribution.

In the meantime, bring a separate pot of water to boil for your eggs. Once boiling, drop in your eggs and cook until your favorite consistency: 6-7 minutes for runny yolks, 7-8 for soft and jammy yolks, and 9-10 for more firm yolks. After they’re boiled, drop in a bowl of ice water to stop the cooking process. Peel the eggs and set aside.

After the pork belly has been braising for 90 min, remove from heat and let cool. To speed up the process, drop in some ice cubes.

Once liquid is completely cooled, drop in the peeled eggs, cover the pot with a lid, and store in your fridge overnight or for at least 6 hours.

After 6 hours, remove from the fridge. There should be a layer of solidified fat at the top of the liquid — remove this layer and discard or use for cooking elsewhere.

Gently remove the pork belly and eggs from the liquid. Cut off the twine and slice the pork belly at each indentation. If you're not ready to serve, you can keep these slices, the remaining braising liquid, and the marinated eggs in the fridge for up to 2 days.

Before serving, pan-fry each pork belly slice on medium heat for ~2 min on both sides or until golden and crispy.

Bring the remaining braising liquid up to boil, decrease to a simmer, and put your eggs in for just a minute to gently reheat. This also helps remove any extra solidified fat that may have settled around the eggs. Drizzle the sauce over your chashu pork belly, marinated eggs, and serve over white rice or with a bowl of ramen!