Perfect Chashu Pork for Ramen

130 mins
Serves 1
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Directions

  1. 1Prepare the pork belly: remove moisture with a paper towel, trim uneven parts, prick both sides with a fork, and make shallow slices on the non-fatty side.
  2. 2Prepare the pork belly: remove moisture with a paper towel, trim uneven parts, prick both sides with a fork, and make shallow slices on the non-fatty side.
  3. 3Prepare the pork belly: remove moisture with a paper towel, trim uneven parts, prick both sides with a fork, and make shallow slices on the non-fatty side.
  4. 4Roll the pork belly tightly with the least fatty side in the middle.
  5. 5Roll the pork belly tightly with the least fatty side in the middle.
  6. 6Roll the pork belly tightly with the least fatty side in the middle.
  7. 7Tie the pork with kitchen twine, making knots to secure it.
  8. 8Tie the pork with kitchen twine, making knots to secure it.
  9. 9Tie the pork with kitchen twine, making knots to secure it.
  10. 10Boil the pork in a saucepan with enough water to cover it.
  11. 11Boil the pork in a saucepan with enough water to cover it.
  12. 12Boil the pork in a saucepan with enough water to cover it.
  13. 13Drain and rinse the pork to remove impurities.
  14. 14Drain and rinse the pork to remove impurities.
  15. 15Drain and rinse the pork to remove impurities.
  16. 16In a clean saucepan, add chopped ginger, garlic, and green onion stems.
  17. 17In a clean saucepan, add chopped ginger, garlic, and green onion stems.
  18. 18In a clean saucepan, add chopped ginger, garlic, and green onion stems.
  19. 19Return the pork to the saucepan, add water to cover, and simmer for 90 minutes, adding more water if needed and placing a paper towel on top to prevent overflowing.
  20. 20Return the pork to the saucepan, add water to cover, and simmer for 90 minutes, adding more water if needed and placing a paper towel on top to prevent overflowing.
  21. 21Return the pork to the saucepan, add water to cover, and simmer for 90 minutes, adding more water if needed and placing a paper towel on top to prevent overflowing.
  22. 22Remove the pork and save 500ml of the cooking liquid.
  23. 23Remove the pork and save 500ml of the cooking liquid.
  24. 24Remove the pork and save 500ml of the cooking liquid.
  25. 25In a pot, combine cooking sake, mirin, and bring to a simmer to burn off the alcohol. Add sugar and stir until dissolved.
  26. 26In a pot, combine cooking sake, mirin, and bring to a simmer to burn off the alcohol. Add sugar and stir until dissolved.
  27. 27In a pot, combine cooking sake, mirin, and bring to a simmer to burn off the alcohol. Add sugar and stir until dissolved.
  28. 28Add soy sauce, 500ml of water, and the reserved 500ml pork liquid to the sauce.
  29. 29Add soy sauce, 500ml of water, and the reserved 500ml pork liquid to the sauce.
  30. 30Add soy sauce, 500ml of water, and the reserved 500ml pork liquid to the sauce.
  31. 31Add the pork to the sauce and simmer for 40 minutes, turning every 10 minutes.
  32. 32Add the pork to the sauce and simmer for 40 minutes, turning every 10 minutes.
  33. 33Add the pork to the sauce and simmer for 40 minutes, turning every 10 minutes.
  34. 34Remove the pork and set aside. Add 2 ladles of sauce to the frying pan with the rendered pork fat.
  35. 35Remove the pork and set aside. Add 2 ladles of sauce to the frying pan with the rendered pork fat.
  36. 36Remove the pork and set aside. Add 2 ladles of sauce to the frying pan with the rendered pork fat.
  37. 37Fry the pork until the edges are crispy and caramelized.
  38. 38Fry the pork until the edges are crispy and caramelized.
  39. 39Fry the pork until the edges are crispy and caramelized.
  40. 40Coat the pork with the thickened sauce and serve.
  41. 41Coat the pork with the thickened sauce and serve.
  42. 42Coat the pork with the thickened sauce and serve.

Ingredients

  • 1 pork belly block
  • 1 pork belly block
  • 1 pork belly block
  • 1 ginger root
  • 1 ginger root
  • 1 ginger root
  • 3 peeled garlic cloves
  • 3 peeled garlic cloves
  • 3 peeled garlic cloves
  • 2 stems of Japanese Negi or Green Onion
  • 2 stems of Japanese Negi or Green Onion
  • 2 stems of Japanese Negi or Green Onion
  • 100 ml cooking sake
  • 100 ml cooking sake
  • 100 ml cooking sake
  • 100 ml mirin
  • 100 ml mirin
  • 100 ml mirin
  • 4 tbsp sugar
  • 4 tbsp sugar
  • 4 tbsp sugar
  • 250 ml soy sauce
  • 250 ml soy sauce
  • 250 ml soy sauce
  • 500 ml water
  • 500 ml water
  • 500 ml water
  • 500 ml water from the boiled pork
  • 500 ml water from the boiled pork
  • 500 ml water from the boiled pork
  • 0.5 chopped onion
  • 0.5 chopped onion
  • 0.5 chopped onion

Equipment

knifepaper towelforkkitchen twinesaucepansievefrying panladle