Ramen Pork Chashu
Ingredients
The pork
The cooking sauce
-
2
tbsp
cooking oil
-
1
cup
soy sauce
-
½
cup
sugar
-
½
cup
sake
-
¼
cup
honey
-
3
cups
water
Aromatics
-
2-3
pieces
scallions
-
1
knob
ginger (about 20g)
-
2
cloves
garlic
Instructions
- Take the pork belly out of the fridge 30 minutes before cooking.
- Tenderize the pork belly and roll it into a cylindrical shape.
- Tie the pork belly tightly with cooking string.
- Heat oil in a frying pan and brown the pork belly on all sides.
- Transfer the pork belly into simmering water and cook for one hour.
- Drain the cooking water and add sugar, sake, soy sauce, water, scallions, garlic, and ginger to the pot with the pork belly.
- Bring to a boil, then reduce heat to low and simmer for one hour with a drop lid.
- After cooking, leave the pork belly in the sauce to cool and refrigerate overnight.
- Remove the twine and slice the chashu to serve.
Nutrition Facts (estimated)
Servings
16 slices
Calories
362
Total fat
33g
Total carbohydrates
7g
Total protein
6g
Sodium
328mg
Cholesterol
45mg
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