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.

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.