japanese chashu

I will probably update or make a better version of this, as the full recipe and details are lost somewhere with my tablet.

Japanese chashu, the ones typically served on ramen are rather easy to make at home. You will need the following:

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  • Boneless pork belly with skin
  • Shallots
  • Garlic
  • Ginger
  • Green Onion
  • Soy Sauce
  • Mirin
  • Sake
  • Sugar
  • Twine (optional)

I apologize for not having the amounts listed, that will be included in the update version once i get around to it.

The twine is optional, only if you want to tie the pork belly into rounds, like how typical ramen shop does it.

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I personally like to sear off my meats first before to put a nice crust on the meat, it is not necessary but for me it seems to help hold its shape a lot better as it does expand/contract while being simmered in liquids.

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In a large pot, bring all ingredients to a boil, making sure the sugar and everything else is in-cooperated in nicely. Once everything is dissolved, add in seared pork belly and bring to low simmer. Now sit tight with a good book, as it will take a few hours, roughly anywhere from 3-6 depending on how tender you want the meat and how high the temperature is set at. I did it on medium/low to really work in the flavours. Check on it frequently, flipping and turning the meats, as you can tell one of them the twin had already undone itself.

In the meantime, you can boil some eggs on the side. Bringing the water to a boil, drop the eggs in, turn off the heat after a bit and let the eggs continue cooking. Once the water dies down, cool the eggs down in cold water for easy peeling.

In a bowl, fill it with the chashu soy sauce, put in the peeled eggs and let it slowly absorb the flavours while the pork is still cooking.

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After what seems like forever, you are rewarded with mouth watering, succulent chashu. Please wait a few minutes for the pork to be cooled before cutting, or else you may risk burning your fingers and the pork to fall apart.
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Dat fat tho.

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Make some rice or noodles, add in a bit of the sauce and enjoy! The sauce can be kept to make more chashu, or even just add it to plain while rice and call it a meal.

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