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Do you want to make melt in your mouth Chashu easily? You can make it like a pro ramen restaurant at home!
Ramen needs Chashu for sure. Chashu is flavorful slices of braised pork belly, and it is influenced by Chinese barbecued pork(叉燒). It melts in your mouth and adds so much flavor to ramen. You can make it so easily with simple ingredients at home.
How to make Chashu
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Chashu
Ingredients
- 500 g pork belly
- 1 leek Green parts needed for the broth. White part can be topping.
- 1 knob ginger
- 1/2 tbsp vegetable oil
- 1500 ml water
Seasoning
- 5 Tablespoon soy sauce
- 100 ml sake
- 200 ml water
- 2 Tablespoon sugar
- 100 ml cooking liquid from the meat.
Instructions
preparation
- Boiled Eggs - Make hard boiled eggs. I recommend starting them in cold water and cooking them for 8-9 minutes after the water starts boiling. Remove the shells.
- Leek - Separate the green and white parts of the leek. We will the use green part to cook and white part as a topping.
- Ginger - slice the ginger.
- In a deep pan or pot, turn the heat to medium. Add the pork belly and cook until both surfaces are nicely cooked. Turn the heat off once.*Please remove oil at this stage with a paper tower.
- In a pot, add water, ginger, pork and cut leek(green part) and turn the heat to medium-low. Cover with a paper towel*1 and cook for 30 minutes.If it's boiling, turn the heat to low.
- After 30 minutes, turn the heat off and take off the pork and 100ml of the broth. You can throw out the excess broth.
- Cut the pork into 1.2 inch long pieces.
Let's make Chashu!
- In a pan, turn the heat to medium and add boiled egg, pork, sake, the broth, water, and sugar. Cover with a paper towel and bring to a boil.
- After boiling, turn the heat to low and add soy sauce. *2
- Cover with a paper towel and cook for another 30 minutes with low heat.
- After 30 minutes, the liquid should be reduced by half. Remove the paper towel.
Let's serve!
- In a plate or small bowl, put the pork and boiled eggs. Add the sliced leek(white part) as a topping.This is also great for Ramen as you know!
Notes
*1 This is called "otoshibuta" and the purpose of this is to moisturize the pork and remove unwanted foam.
*2 Soy sauce is absorbed quickly and can add too deep of a flavor. So, I recommend adding soy sauce after all the other ingredients.
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