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[Bentley]

Cant distinguish the pork belly from the mushrooms!

[elenis]

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The picture above is what I think of when I think of Chashu pork typically. If you want to make the soy sauce eggs you make the marinade for them first.
1 cup of water
1 cup of soy sauce
1/2 cup of sake
1/4 cup of mirin
2 cloves of garlic peeled and crushed
2 scallions trimmed and coarsely chopped
1 ounce of ginger crushed
add all ingredients to a saucepan and bring to a boil and let it come back down to room temperature.

Then you just make hard boiled eggs and peel them and let them marinate for 12 hours.

For Chashu pork you would typically roll the belly and hold it's shape with butchers twine. Then sear the outside in a dutch oven and put it in the oven at 250 degrees in the dutch oven with that same marinade you would use on the eggs and it cooks for 3 hours or so with you rotating it slightly every half an hour. After it is fully cooked you would put it in the refrigerator overnight and slice it thinly  the next day and then quickly sear both sides before setting it in your  soup.

[okie smokie]

Cant distinguish the pork belly from the mushrooms!

Yup I could have positioned it better. The mushrooms are on the right and the PB on the left under a lot of noodles. Long thick strips. I know it was low/slow unsliced during the cook because there is a nice dark crust on the outer edges and because the chef said so. I was not told about the seasoning.