Sublime Tender Char Siu for Ramen

Name: Sublime Tender Char Siu for Ramen
Cuisine: American
Ingredients: 1 3/10 kg Pork belly block; 2 Chicken breast (see helpful hints); 500 ml Soy sauce; 1000 ml Water; 200 ml Sake; 50 ml Mirin; 110 grams Sugar; 2 clove of garlic, 2 knobs of ginger Garlic, ginger; 1 stalk ※Scallion (green part)

cookpad.japan @cookpad_jp

Cooking ramen is one of my hobbies, so I'm also very interested in making char siu. This is the best recipe I've come up with for char siu so far.

The most important thing for making good char siu is to leave it submerged in the broth. To prepare a big piece of meat, you need a lot of ingredients, but if you cook it together with chicken breast, it uses up some of the space and broth, so there is less waste. Recipe by Homard Ebiko

Cooking ramen is one of my hobbies, so I'm also very interested in making char siu. This is the best recipe I've come up with for char siu so far.

cookpad.japan @cookpad_jp

Cooking ramen is one of my hobbies, so I'm also very interested in making char siu. This is the best recipe I've come up with for char siu so far.

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Ingredients

1 3/10 kgPork belly block
2Chicken breast (see helpful hints)
500 mlSoy sauce
1000 mlWater
200 mlSake
50 mlMirin
110 gramsSugar
2 cloveof garlic, 2 knobs of ginger Garlic, ginger
1 stalk※Scallion (green part)

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Steps

1

Try to find meat with as little fat as possible.
2

Roll up the meat, putting the thickest part inside, and wrap with cooking twine. If using chicken breasts, wrap and tie the same way.
3

For those of you making ramen brothto go with this, slow-cook the meat for two hours. Otherwise, go to Step 4.
4

Put the meat in a pot with enough water to cover. Mix together everything from the soy sauce to the ginger, add to the pot, and cook over medium heat. For those who skipped Step 3, add the ※ ingredients now.
5

Skim off the scum, then cover with a small lid that sits right on top of the food (a drop lid, or otoshibuta, a sheet of aluminum foil can be substituted), and simmer over low heat. For those of you who are making soup, cook for 2 hours. For those of you who aren't, cook between 3 and 4 hours.
6

The meat is perfectly cooked when a skewer can be inserted easily and cleanly into the meat. Leave the meat soaking in the liquid overnight (this is crucial).
7

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

It's easier to cut when chilled. Serve in ramen or over rice, or as a snack with pickled bamboo shoots (menma) and ra-yu spicy sesame oil..
9

Here's what it looks like on ramen. I have a lot of ramen recipes on my page, so have a look.
10

This is chicken char siu on rice, garnished with pickled bamboo shoots, leftover broth, and sesame oil. The chicken is so tender, it's falling apart!
11

I made a dressing out of broth, soy sauce, black vinegar, and sesame oil, poured it over char siu and pickled bamboo shoots, and scattered a bunch of onions on top.
12

Note: Refrigerate the broth, remove the fat that rises to the surface, and you've got a great sauce. It's perfect for using as stock for stir fry or soup.