Tender braised pork belly for slicing over ramen.
The Story
Chashu is the tender, seasoned pork served on top of many bowls of ramen. Japanese ramen chashu developed from Chinese-style roasted pork but is commonly braised instead, producing meat that can be chilled, sliced thinly, and reheated in hot broth. It has become one of the most recognizable ramen toppings in Japan.
Ingredients
- Tied pork belly
- Oil, for searing
- 200 ml water
- 100 ml soy sauce
- 100 ml sake
- 100 g brown sugar
- 1 pack green onions
- 10 cloves garlic
- Ginger, in an amount equal to the garlic
Instructions
- Sear the tied pork belly in oil until a crust forms.
- In a pot, combine the water, soy sauce, sake, and brown sugar and bring to a boil.
- Add the green onions, garlic, ginger, and pork belly.
- Simmer over low heat for 2 hours, taking care not to burn the braising liquid.
- Strain and refrigerate the pork before slicing.