Japanese chashu is a topping for ramen. The pork belly is rolled up and then braised until it’s succulent and instantly melt in your mouth. It is also my favorite topping for ramen. But when you eat out, they usually only give you two slices. So let’s make it at home today and we can eat as many as we want!
So between Japanese chashu and Chinese char siu, which one do you like better? If you are interested in Chinese char siu, you could also check out my char siu recipe.
Ingredients:
4 pounds pork belly
2 tablespoons vegetable oil
Cooking sauce:
3 cups water
1/2 cup soy sauce
1/2 cup sake
1/2 cup mirin
1/4 cup sugar
1 stalk leek
6 slices ginger
6 garlic cloves
Roll up the pork belly tightly into a cylindrical shape with the skin side out.
Tie cooking twine in the center of a pork belly a couple of times and tie a double knot. Then wrap around it all the way to one end. Wrap around it all the way to another end. Wrap back to the center and tie a double knot. Make sure everything is nice and tight.
In a frying pan, add 2 tablespoons of vegetable oil, transfer in the pork belly and sear every side of the pork belly over moderate heat until brown for about 2 minutes. Turn and repeat every side. The total searing time is about 12 minutes. Put aside.
To prepare an aluminum foil drop lid, cut a sheet of aluminum foil that covers the size of your pot. Fold the edges up into a circle. Use a chopstick to poke 5 holes in the center. This will prevent evaporation and allows the heat to distribute evenly.
In a pot, water, soy sauce, mirin, sake, sugar, and bring to a boil. Then add leek, ginger, garlic. Transfer in the pork belly. Bring to a boil. Skim off all the forms. Cover with the aluminum foil drop lid. Cover the lid. Cook on low heat for 2 hours. Turn every 20 minutes.
After 2 hours. Turn off the heat. Wait until completely cooled down. You could also let the pork belly stay in the pot overnight for deeper flavors.
Cut the twine, slice the pork belly into 1/3 inch pieces. You can serve it on top of ramen, on top of rice, or simply just enjoy it this way!
