Chashu pork for ramen

(Version française en cours...)

We love to add slices of roasts to our ramen, soups, salads, pasta, sandwiches... you name it. Truth be told, chashu, or grilled or braised pork belly, does take a few steps and patience to cook, but with a good size of meat, it can last the week even if you live with wolves, I mean, fairly hungry people like me.

This is how I make chashu, inspired from Marion's Kitchen (you will need some cooking string to tie up the roll). I love her recipes, watch her website for how to tie the roll.

Ingredients

1.2-1.5 k of pork belly, not too fatty, season with salt and pepper, 5-spice and roll with fresh basil, parsley tucked inside.

Braising liquid

1 cup soy sauce

1/3 cup sake

1/3 cup mirin

1/3 cup sugar

2 tablespoons sesame oil

4 garlic cloves

5-6 slices fresh ginger

1-1/2 cups of water

If you have them star anise, cinnamon stick, laurel leaves, leeks

Roll up the pork with string. In a frying pan, sear the sides of the pork to get a golden color, about 2-3 minutes on each side. In a large pot, add the braising liquid ingredients and bring to a boil. Transfer rolled seared meat into liquid and simmer for 3 hours at lowest heat, cover with a fitted foil as well as lid, turning meat every 20 minutes or so. Allow to cool and transfer to a bowl, cover and refrigerate overnight.

Alternatively, boil 2-3 eggs about 6-8 minutes and peel off shells. Add hard boiled eggs to bowl of braising liquid before refrigerating, making sure they are fully immersed, otherwise, turn over allow to marinate on all sides.

The following day, remove any excess fat off top layer of liquid. Remove eggs and transfer to a separate bowl with some sauce. Take piece of meat and remove string. Slice meat and heat up meat either by frying or warming before adding to ramen or other dishes.

For a ramen bowl try chashu, noodles, pickled or fresh radishes or daikon, chives, mushrooms, hard boiled egg, nori slices (seaweed used for sushi wrap)...

Enjoy, everyone !

Comments

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