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• 1 c water
• 1 c Japanese soy sauce (buy it on Amazon)
• 1 c mirin (I prefer to use a non-alcoholic variation—buy it on Amazon)
• 3 spring onions, whole
• 4-inch piece ginger root, sliced
• 3 cloves garlic, crushed
• 2 t salt
• 2lb 12oz pork belly

If any hair remains on the pork belly, burn it off with a blowtorch or lighter. Cut off some of the rind, leaving a quarter of it along the length of one edge. Roll the meat so that the rind is on the outside as a protective layer. Tie the roll with butcher’s twine.

Oven method: Preheat the oven to 300F. In a deep, oven-proof dish, add all ingredients except pork belly and mix thoroughly. Add pork belly roll to the liquid and cover with a lid or aluminum foil. Place in the oven on the bottom rack. Lower the temperature to 250F and roast for 4 hours, turning 3 times so that all sides lie face-down in the marinade once.

Sous Vide method: In a gallon freezer Ziploc bag, add all ingredients except pork belly and mix thoroughly (you may need to cut the green onions in a few pieces). Add pork belly roll to the liquid and seal the bag, using the water-displacement method to push out any air. Place the bag into the sous vide with a temperature of 170F for 6-8 hours.

Remove from oven/sous vide and leave to cool in the marinade. Refrigerate, covered/sealed, overnight.

Before serving, cut meat into thin slices. Heat in a 400F oven for a maximum of 5 minutes.