Chashu 🍜
A cut of pork belly that is rolled up, seared, simmered, marinated, and then torched. It's savory, it's sweet, and it melts in your mouth. Arguably the best ramen topping ever conceived.
Servings: 16 slices
Equipment
- 1 kitchen burner highly recommended
- some butcher's twine aka cooking string; mandatory
- 1 otoshibuta optional
Ingredients
- 1 kg pork belly one piece w/o bones, rind removed
- 3 green onions
- 1 knob ginger
- 1 tbsp neutral oil for searing
Braising liquid
- 250 ml sake
- 250 ml soy sauce
- 500 ml water
- 130 g sugar
Instructions
Prep the pork belly
- If your pork belly comes with the tough outer skin, remove it slowly with a sharp knife, making sure not to take away too much additional fat.
- Lay out the pork belly in front of you, with the long side along the edge of your table or counter (i.e. from left to right). The side facing upward should be white fat.
- Now firmly grab the pork belly and roll it up along the short side, away from you.
- Run some butcher's twine along one end and tie it tightly together. From there, wrap it around the log numerous times in tight increments until you reach the other side. Run it around that end as well and tie it up once more (optional). Repeat the process in the other direction. Cut off the ball of butcher's twine and tie up any loose ends on the pork belly with one another.Note: This is not an exact science. The main point is that you keep it tight at all times and have a tied-up log in the end. It will keep its shape later, don't worry!
Sear the pork belly
- Heat up the neutral oil in a pan or skillet (I recommend cast-iron for ideal browning). Open a window because things are about to get smoky.
- Once the oil is hot, sear the pork belly from all sides, rotating occasionally.
- After about 10 minutes, once it's browned on all sides, remove from the heat.
Braise the pork belly
- Cut the knob of ginger into 5mm thick cuts. No need to peel it.
- Cut the green onion into 3-4 slices each.
- In a heavy mid-sized pot (aka Dutch oven), mix all the braising liquid ingredients and give them a stir so the sugar doesn't settle at the bottom.
- Place the pork belly in it. It should be at least 75% covered; if not, top up with some water.
- Add the sliced ginger and green onions.
- Bring to a boil over medium heat. If scum gathers at the surface, skim it off with a fine-mesh strainer.
- If you have a Japanese drop lid (otoshibuta), put it on top to reduce evaporation. If not, it's fine to use the pot's regular lid and leave it open just a little.
- Regulate the heat so it stays at a low boil and let it simmer for two hours. Come back every 30 minutes to turn the chashu so it's evenly cooked and infused.
Rest overnight
- Take the pot off the heat and let it cool off for a bit.
- Take out the chashu and place it in a plastic bag (ideal) or container.
- Add enough of the braising liquid so the chashu is fully covered.
- Once fully cooled off, place it in the fridge to marinate for at least 8 hours.Note: You can use any leftover liquid to marinate ramen eggs.
Prepare for ramen
- Take the chashu out of the fridge and remove it from the bag/container.Optional: Wipe off loose fat that's gathered on the outside.
- Using kitchen scissors, cut through the thread and carefully pull it it off.
- Lay the chashu log down on a board and start cutting it into slices using a long, sharp knife. They should be a few mm thick, totaling around 16 for a 1 kg piece.
- Lay them out on a fireproof surface and torch with a kitchen burner until nicely browned. If you're feeling motivated, flip them around and torch the other side as well.
- Your chashu is ready to serve as a ramen topping! I recommend using 2-3 per bowl.If you have more than you need right now, I recommend freezing them in vacuum bags. They should be good to eat for at least a month.