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Chashu pork (ramen topping)
Rolled and marinated pork. This ramen topping is a great classic.
Prep
10 min
Cook
3 h
Total
11 h 10
Serves
15
Ingredients
For:
15
servings
- 1,25 kg pork belly
- 250 ml soy sauce≈ 250 g
- 250 ml water≈ 250 g
- 80 ml mirin≈ 80 g
- 80 ml sake≈ 80 g
- 65 g sugar
- 4 slices ginger
- 2 cloves garlic
- 8 spring onions
- vegetable oil
Method
- 1The evening before: Roll the pork belly tightly on itself and tie it firmly with kitchen twine.
- 2In a frying pan over medium heat with a little oil, brown all sides of the meat for a few minutes.
- 3Pour all the other ingredients into a saucepan. Bring to a boil then pour over the meat.
- 4Two cooking methods are possible: - in a covered Dutch oven at 250°C for 3 hours. - or in a covered saucepan over low heat for 3 hours. In both cases the liquid should come halfway up the meat. (Adjust the liquid amounts proportionally if needed.) Remember to turn the meat every 30 minutes.
- 5Quickly lower the temperature, then refrigerate overnight.
- 6The next day: Remove the fat from the top. Cut into thin slices. Quickly sear in a frying pan to caramelise the meat slightly before serving.
Notes
Chashu pork is a perfect topping to go with my Tonkotsu Miso Ramen recipe. Don't throw away the cooking liquid. It's delicious and will add lots of flavour to your soups or stocks. You can pre-slice the chashu, separate each slice with parchment paper and keep it all in the freezer for 2 months. Mirin is a Japanese wine that's sweeter than sake.
