Ramen Chashu (Braised Rolled Pork Belly)
The classic Japanese ramen topping: pork belly rolled and tied into a log, seared, then slow-braised in a soy, mirin and sake sauce until meltingly tender, chilled overnight, sliced and seared to serve. Note: To make tare (ramen sauce), strain the leftover braising liquid (about 1 1/2 cups) and mix with 2 tbsp salt; or keep the strained liquid as is to spoon over rice.
Ingredients
| 4 lb | 1.8 kg | pork belly |
| 1 cup | 240 ml | sugar |
| 1 1/2 cup | 360 ml | soy sauce |
| 1 1/2 cup | 360 ml | mirin |
| 1 1/2 cup | 360 ml | sake (or water) |
| 4 oz | 115 g | ginger, sliced |
| 2 | garlic bulbs, halved | |
| 1 leek / 2 bundles | large leek or green onions |
Instructions
- Lay the pork belly skin side down on a work surface. Roll it tightly into a log and tie firmly with kitchen twine to hold its shape.
- Heat a large Dutch oven or thick-bottomed pot over high heat; add the pork belly log and sear evenly on all sides until crispy and golden brown.
- Meanwhile, combine the sugar, soy sauce, mirin, sake and 3 cups water in a large bowl or measuring cup, stirring until the sugar fully dissolves.
- Pour the sauce into the pot along with the ginger, garlic and leek/green onions. Turn the pork so it braises evenly. Bring to a boil uncovered, then cover, reduce to medium-high and simmer 1 hour 30 minutes. Reduce to medium-low and simmer another 30 minutes, rolling the pork in the sauce every 20 minutes so it cooks and absorbs evenly.
- If the sauce isn't reduced enough to coat the back of a spoon, remove the lid and increase heat to high to thicken it.
- Remove from heat and cool 30 minutes. When cool enough to handle, place the pork log into a plastic bag with 1 cup of the sauce, seal tightly and refrigerate overnight (this helps it keep its shape when sliced).
- Remove twine only from the portion you'll use. Slice the chashu to the desired thickness and sear by pan-frying on a dry pan over high heat, grilling or torching. Serve over ramen, warm rice or in steamed bao.