Ask your butcher to roll and tie the pork belly for you if possible. If that’s not an option, rolling the belly is much easier with two people: One person holds the belly in place while someone else ties it with butcher’s twine. Chashu pork is perhaps best known for its role as a garnish for ramen, but leftovers can be used anywhere from sandwiches to stir-fries. (Simply slice to the desired thickness and griddle until browned and heated through.)

Preheat the oven to 250°F.

Tightly roll into a cylinder with the skin side facing out, and tie at 2-inch intervals:

Bring to a simmer in a Dutch oven:

Add the pork belly, cover, and transfer to the oven. Cook until a skewer into the center of the meat offers very little resistance, 4 to 5 hours.

Allow the meat to rest for 20 minutes before slicing very thin. Reserve the cooking liquid, discarding the green onions. Once cool, skim off the fat and use as a seasoning for the broth used to make ramen, rice dishes, or other braises.