Chashu is best known as the delicious pork slices that top off ramen, but it is also used in fried rice, soups, or special sandwiches known as kakunimanju.
Braising is the process of cooking a dish over both dry and wet heat. Braised pork belly is prepared by rolling up the pork belly and then frying over high heat. Once the pork has been fried, a sweet and savory sauce is added and the pork cooks for three hours allowing the flavors to soak in. After cooking the roast marinated in the reduced sauce overnight which allows it to further absorb the juices.
Pork belly, like bacon, is extremely fatty and even after the roast is complete, you may choose to further fry, roast or broil the meat to crisp the fat up a bit, depending on how you want to use it. Chashu is also used as an ingredient in soup stock where you want to infuse the flavor of pork in the stock.