• To prepare the marinade, combine coconut aminos, mirin, coconut sugar, coconut vinegar, and water.
• In a small pot, poil eggs for 7 minutes. Immediately place in icebath and peel. Meanwhile, slice elephant garlic, ginger, white onion, and green onions. Then set aside.
• To twine pork belly, first roll the pork belly tightly with skin side down, ending with skin side up.
• Use kitchen twine to make a loop with a quarter twist. Slide that under the rolled pork belly. About two inches from the first one, snug it up by adjusting the twine. Once you've reached both ends, wrap it around and tie it up.

Cooking:

• On a cast iron or dutch oven, begin by searing the pork belly skin.
• Braise the meat in marinade on low heat for 2 hours. Turn every 30 minutes.
• Once the sauce is reduced, transfer pork chashu into a container or ziplock with remainder of the sauce and eggs. Store in refrigerator to let it marinade overnight.
• Slice pork chashu to desired thickness. Transfer chashu slices into a baking pan. Brush both sides with sauce.
• Sear both sides with a butane torch or broil in oven on high heat for 2 minutes or until golden.
• In a pot, combine water and dashi powder to create dashi stock. Boil udon noodles according to packaging.
• To serve, ladel in 3 scoops of dashi stock and 6 tbsps of chashu marinade. Add noodles and service with marinated egg, green onions, seaweed, garlic chips and chili oil.