Chashu is the melt in your mouth pork belly you put in your ramen noodles!! This tender meat is cooked in a savoury, soy based broth for 2 hours and the result is incredible!
Here is how you do it!
IngredientsEasy 140 m 4 serving
- 500g Pork Belly
- 1 leek or green onion
- 2 big gloves of garlic
- 2 slices of fresh Ginger
- 1 cup Soy Sauce
- ½ cup Mirin
- ½ cup Sake
- ½ cup Water
- Butchers twine (Regular twine usually has colour or wax that comes off in your food)
DirectionsPrep 20 m Cook 120 m
- Place the pork belly on a flat surface and season with salt and pepper on both sides.
- Roll the meat with the skin facing out and tie it up with the twine.
- Fill a pot with water to cover your meat and bring to a boil. Add meat inside and let it boil for a few minutes! Blanching the pork helps in removing excess fat and scum from the meat.
- In a large pot combine all ingredients including meat and bring to a boil. Cover the pot with a lid and reduce the heat to low and allow it to slowly cook for 2 hours. If the broth does not cover the meat, simply flip over the meat half way through and continue cooking.
- By now your broth must be reduced to a thick sauce. Smells delicious right? Wait we are not done yet!
- In a skillet or pot add some olive oil and sear your meat in all sides to create a crispy outer layer.
- Remove the butchers twine and let it cool before cutting otherwise it will fall apart. You can even prepare it the night before and keep it in the fridge.
- Before adding the chashu in your ramen, turn on the grill and place the pork pieces in the over and let them cook for a few minutes. By grilling your chashu pieces you cook the inner fat and enhance the flavour.
- Place the chashu, the ajitama (ramen egg) and other toppings of your choosing onto your ramen and enjoy!! We used Soy Ramen in this recipe. Check it out here