Melt-in- Your-Mouth Japanese Chashu Pork
Often crowned in a soothing bowl of ramen, Japanese Chashu Pork is the tender, braised pork belly. This soft, somewhat sweet meat is the highlight that balances the meal, not only a garnish. Our Chashu Pork recipe accentuates every slurp of broth and noodle with its rich flavors and melt-in-your-mouth texture, therefore transforming your ramen experience.
The Craftsmanship
Making real Chashu Pork means gently braising pork belly in a savory concoction with soy sauce, sake, mirin, sugar, and aromatic spices. To guarantee even cooking and to preserve shape during the lengthy, slow braising process, the pork belly is rolled and tied. This technique lets the fat render exquisitely, producing very soft meat that absorbs the savory-sweet character of the braising liquid. Key is the harmony of sweet and salty tastes since it enhances the strong taste of ramen soup without overwhelming it.
Ramen with Chashu Pork
Chashu Pork is more than simply a component; it's what makes an excellent bowl of ramen outstanding. The tender pork slices balance the broth's strength with the noodles' chewiness by adding depth and richness. Every bite of Chashu brings a taste explosion that accentuates the dish's whole balance. Adding Chashu Pork gives your meal a pleasing wholeness whether you're savoring a subtle shio broth or a fiery miso ramen.
Discover the Joy of Handmade Chashu Pork
Making Chashu Pork at home is a fulfilling hobby that offers real Japanese food straight to your kitchen. Although the technique is simple and the rewards are well worth the work, patience is still needed. The smell of the braising pork will permeate your house and create a seductive buzz that increases expectation. Presenting your homemade Chashu on a warm bowl of ramen not only makes guests look great but also provides a quite pleasing gastronomic experience. Try our Japanese Chashu Pork recipe; you'll enjoy the difference it makes in your ramen and might even start including it into your regular menu.
Chashu
Ingredients
Instructions
- Thinly slice 25g of ginger.
- Cut leek in 2” sections.
- Combine 2 cups of water, ½ cup of soy sauce, ¼ cup of sake, ¼ cup mirin, and 4 tablespoon sugar in pot.
- Add ginger and leek into pot.
- Bring to a boil.
- Tightly roll 1 ½ lbs of pork belly and tie with cooking twine.
- In a pan and 1 tablespoon of oil and cook pork belly on medium high heat.
- Turn as color changes.
- Remove from heat when all sides are colored.
- Place pork into sauce.
- Bring to boil on medium heat and cover with otoshi buta.
- Cover with lid and cook for 15 minutes.
- Rotate pork.
- Reduce heat to low.
- Cover and cook for 2 hours, turning pork every 10-15 minutes.
- Set aside to cool.
- Remove pork and scoop out fat from sauce.
- Strain sauce.
- Remove cooking twine and cut into thin slices.
- Plate and pour sauce over chashu.
