The last thing (almost) that you need to make before we start cooking noodles is the charsiu, that magically melting version of bacon. You will need:
2 pork bellies, bones removed (about 3 lbs.)
1 t. garlic, minced
1 t. ginger, minced
3 T. light soy sauce (usukuchi)
3 T. mirin
Spread half of the garlic and ginger over the meat side of the bellies, then combine the remainder with the soy and mirin.
Roll the bellies skin side out, then tie with butchers’ twine. Place each belly into a cryovac pouch (seal-a-meal)
and add half of the soy mixture to each pouch.
Seal on the wet setting with the meat hanging over the edge of the counter to keep the liquid in the pouch. Hit the seal button as soon as the air is removed but before the liquid makes its way out. I usually seal twice to ensure a good seal.
Process with an immersion circulator at 78 C. (172.5 F.)
for 12 hours, then cool and refrigerate.
You are almost ready to enjoy heaven in a bowl… Next up the Tare and the tamago.