Ramen Pork Chashu チャーシュー
how to make ramen pork chashu
- Prep time
- 40 min
- Cook time
- 2 hr
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.8-2.2lb/0.8-1kg pork belly
- 2 tbsp cooking oil
- 1 cup soy sauce
- 1/2 cup sugar
- 1/2 cup sake
- 1/4 cup honey
- 3 cups water
- 2-3 scallions
- 1 knob ginger (about 20g/07oz)
- 2 cloves garlic
Instructions
- 1
Leave pork belly in room temperature for 30 minutes before cooking.
- 2
Salt & pepper over the pork belly. Cover with cling wrap and tenderize with a rolling pin or a meat mallet.
- 3
Roll the pork belly into a cylindrical shape.
- 4
Tie up the pork belly tightly with cooking string so the meat holds its shape (see the photo instruction in the post or watch the mini-movie above).
- 5
Heat the oil in a frying pan, brown the outside of the tied pork belly all around.
- 6
Transfer the pork belly into simmering water (not listed in the recipe. You need enough water to just cover the pork belly, (I used about 8 cups of water) and cook for one hour over low heat.
- 7
Drain the cooking water.
- 8
Add sugar, sake, soy sauce, water, scallions, garlic and ginger to the pot with the pork belly bring to boil then turn the heat down to low. Place a drop lid (otoshibuta) over the pork belly and simmer for one hour.
- 9
Skim scum off the cooking sauce at times and rotate the pork belly sometimes too.
- 10
After one hour, turn the heat off and leave the pork belly in the cooking sauce. *1
- 11
After the pork belly and the sauce cool down, refrigerate it overnight.
- 12
Take the pork belly out of the pot and cut the twine to remove carefully.
- 13
Slice the chashu 0.2 inch (5mm) wide and serve as ramen topping or store for later use. *2