Chashu Pork Belly Ramen recipe is just Perfection
Chashu is a dish made from fatty cuts of pork slow-braised or roasted until they are juicy enough to simply melt in your mouth. Based on the Chinese BBQ pork dish Char Siu, Japanese chashu is typically marinated in traditional ingredients like soy sauce, sake, and sugar and braised/roasted at low temperatures. After cooking, cool it down to keep all of the umami inside of the meat until it’s time to eat! This Chashu Pork Belly Ramen Recipe is one you want to bookmark and keep!
So, So, Umami
Use our Tonkotsu or Shoyu Authentic Ramen with this melt-in-your-mouth Chashu pork belly recipe at home! Braised in a sweet and savory sauce, you can now add the tender slice of meat as topping to your next bowl of ramen. It’s the most fulfilling reward for any pork belly lover out there! Get a real ramen experience at home with authentic noodles from Hakubaku USA.
Makes 2 servings.
Ingredients
- lb Pork Belly
Chashu Sauce
- 2 cup Mirin
- 2 cup Sake
- 2 cup Soy Sauce
- 6 Tbsp Sugar
- 1 piece Whole Chill Pepper
Seasonings:
- 2 soup packets from our Ramen Tonkotsu kit
- 1 cup water (1 cup = 300 ml)
- 1 tsp miso
- 1/2 tsp soy sauce
- 1½ Tbsp rice vinegar
Toppings
- 6 shrimps (+ 1 Tbsp sake for boiling)
- 2 soft/hard-boiled egg
- 2-3 slices Narutomaki (fish cakes)
- nori (seaweed)
Instructions
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- Roll the pork belly tightly!
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- Tie it, bind it.
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- Tie off along the length and cut.
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- Sear the exterior in a deep skillet. Boil 15min in pot. Drain. Set aside.
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- Put in braising liquid and boil in a pot, add pork, simmer 3hr covered, remove scum.
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- Let cool, slice, and char the edges for more taste!
Make Chashu sauce
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Add Mirin and Sake in a small pot and then heat it up over high heat to bring it to boil. Keep boiling for 2 to 3 minutes to burn off the alcohol.
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Add soy sauce, garlic, and chill pepper in the pot and bring to boil again. Keep boiling for 30 seconds and turn off the heat.
Braise The Pork
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Boil plenty of water in a large pot. Add pork belly and boil for 15 minutes. Take out the boiled pork belly and set it aside.
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Reheat chashu sauce over high heat and bring to boil. Add the pork belly into boiling chashu sauce.
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Reduce the heat to low and simmer the pork belly in the sauce for about 3 hours.
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Turn off the heat and rest it until the meat temperature goes down to room temperature.
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Take braised pork out from the sauce and chill the pork in the refrigerator until serving.
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When serving, slice the pork and reheat in a pan with a bit of oil, or sear it with a cooking torch.
Serve with our Ramen Egg recipe or with our Braised Tofu as toppings!
