The perfect topping for ramen, pork chashu is sweet, salty, fatty, and – if fried before serving – sizzling and crispy. The pork is slowly braised in a mixture of traditional Japanese flavours, softening the pork fat, and leaving the meat really tender. To ensure the meat cooks evenly, try to remove it from the fridge an hour before cooking to bring it up to room temperature. Once the pork has been braised and cooled to room temperature, wrap in clingfilm or foil and place in the fridge with a chopping board on top. Place something heavy, such as a sturdy pan or container filled with water, on the chopping board to compress the pork as it chills overnight. The pork chashu will then be ready to top any ramen bowl of your choice, and, as previously mentioned, can be sliced, and fried in a pan before serving if you prefer it golden and crispy. If your braising liquid doesn't cover the pork in the bowl, top up with a little water until covered by at least 2cm.