Melt-in-Your-Mouth Chashu Pork for Ramen

Name: Melt-in-Your-Mouth Chashu Pork for Ramen
Ingredients: 2.9 lbs pork belly (whole piece) (about 1.3 kg); 2 boneless, skinless chicken breasts (optional, see tips); 2 cups soy sauce (500 ml); 4 1/4 cups water (1000 ml); 3/4 cup sake (200 ml); 3 1/2 tablespoons mirin (50 ml); 1/2 cup sugar (110 g); 2 cloves each garlic and ginger; Green part from 1 scallion

オマールえび子 @cook_40040416

Tender, melt-in-your-mouth chashu pork that’s big and juicy!
Everyone said it’s even better than what you get at a ramen shop.

Recipe background:
Making ramen is my hobby, so I put a lot of effort into perfecting chashu as well. This is the best chashu recipe I’ve come up with.

Tender, melt-in-your-mouth chashu pork that’s big and juicy!
Everyone said it’s even better than what you get at a ramen shop.

Recipe background:
Making ramen is my hobby, so I put a lot of effort into perfecting chashu as well. This is the best chashu recipe I’ve come up with.

オマールえび子 @cook_40040416

Tender, melt-in-your-mouth chashu pork that’s big and juicy!
Everyone said it’s even better than what you get at a ramen shop.

Recipe background:
Making ramen is my hobby, so I put a lot of effort into perfecting chashu as well. This is the best chashu recipe I’ve come up with.

Tender, melt-in-your-mouth chashu pork that’s big and juicy!
Everyone said it’s even better than what you get at a ramen shop.

Recipe background:
Making ramen is my hobby, so I put a lot of effort into perfecting chashu as well. This is the best chashu recipe I’ve come up with.

Saved

Ingredients

2.9 lbspork belly (whole piece) (about 1.3 kg)
2boneless, skinless chicken breasts (optional, see tips)
2 cupssoy sauce (500 ml)
4 1/4 cupswater (1000 ml)
3/4 cupsake (200 ml)
3 1/2 tablespoonsmirin (50 ml)
1/2 cupsugar (110 g)
2 cloveseach garlic and ginger
Green part from 1 scallion

Saved

Steps

1

Choose pork belly with as little fat as possible.
2

Roll the pork so the thickest part is in the center, then tie tightly with kitchen twine. If making chicken chashu, roll and tie the chicken breasts the same way.
3

If you’re making ramen soup at the same time, simmer the meat in the soup for 2 hours (see ID19077791).
If you’re only making chashu, skip this step and go to step 4.
4

In a pot large enough to submerge the meat, combine the soy sauce, water, sake, mirin, sugar, garlic, and ginger. Add the meat and bring to a simmer over medium heat.
If you skipped step 3, add the scallion greens now.
5

Skim off any foam, cover with a drop lid or parchment, and simmer on low.
If you simmered in soup, cook for 2 hours. If you skipped step 3, simmer for 3–4 hours.
6

When a skewer goes through the meat with no resistance, it’s done.
Let the meat soak in the cooking liquid overnight (this is important).
7

Remove the meat from the liquid, wrap in plastic wrap, and refrigerate.
8

Once fully chilled, it slices cleanly.
Serve on ramen, over rice with chashu and menma, or as a delicious appetizer with menma and chili oil.
9

Top your ramen with it!
Check out my other ramen recipes for more ideas.
10

For chicken chashu, shred and serve over rice with menma, some of the cooking liquid, and a drizzle of sesame oil. It’s super tender!
11

Make a dressing with the cooking liquid, soy sauce, black vinegar, and sesame oil. Toss with menma and seared chashu, and serve over plenty of sliced onions.
12

[Note]
Chill the cooking liquid in the fridge and remove the fat that solidifies on top to make an all-purpose sauce. It’s great as a base for stir-fries or braised dishes.