There's no better pick for this dish than pork belly, especially when it's braised into chashu. While the name might be a little unfamiliar, chashu is simply marinated braised pork. It's prepared ...

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.

This ramen looks effortless in its assembly, but the key to its success is the slow-cooked intensely savoury Japanese-style stock coupled with full-flavoured braised pork and overnight marinated eggs.

Seasoned Pork Hock, 20 ounces. • Japanese Chashu Pork Belly, 16 ounces, vacuum pack. • Braised Pork Belly in Brown Sauce, 16 ounces. • Yu Shang Brand Cooked Pork Hock, 1.4 pounds.