Recipe by user david
Tender, melt-in-your-mouth rolled pork belly braised low and slow in a sweet-savory soy-sake sauce for ramen topping.
Serves 8
This classic chashu is a rolled pork belly log that’s seared, then gently braised in a soy sauce–sake–sugar mixture until richly flavored and fork-tender. The long overnight rest lets the meat firm up for clean slicing and deepens the seasoning—making it ideal for ramen, rice bowls, or even fried rice. For best results, sear thoroughly for color before braising, keep the meat pressed under a drop lid to braise evenly, and chill overnight so the slices stay intact. The strained sauce keeps well and is great for drizzling, marinades, and ramen eggs.
Roll the pork belly into a tight log and tie securely with butcher’s twine.
Cut and set aside the green part of the Tokyo negi; slice the ginger thinly.
Heat the neutral oil in a skillet over high heat; sear the tied pork belly, turning until all sides are golden brown, about 10–15 minutes total.
In a heavy-bottomed pot, combine sake, soy sauce, water, and sugar; add the Tokyo negi and ginger.
Transfer the seared chashu to the pot, bring to a boil over medium heat, skim foam, then reduce to low/simmer. Cover with an otoshibuta (drop lid) and simmer for 2 hours, turning the chashu every 30 minutes; turn off heat and let cool slightly.
Transfer the seared chashu to the pot, bring to a boil over medium heat, skim foam, then reduce to low/simmer. Cover with an otoshibuta (drop lid) and simmer for 2 hours, turning the chashu every 30 minutes; turn off heat and let cool slightly.
Strain the cooking liquid. Transfer the chashu to a container or vacuum-seal bag; add some braising liquid to cover the bottom, seal, and refrigerate to rest overnight (about 8 hours).
Strain the cooking liquid. Transfer the chashu to a container or vacuum-seal bag; add some braising liquid to cover the bottom, seal, and refrigerate to rest overnight (about 8 hours).
Remove chashu from the bag, cut off and discard the twine, and slice into 1/4-inch pieces. Optionally torch or broil briefly to sear the surface; serve immediately or on ramen.
Remove chashu from the bag, cut off and discard the twine, and slice into 1/4-inch pieces. Optionally torch or broil briefly to sear the surface; serve immediately or on ramen.
Scoop off and discard solidified fat from the sauce, then strain again and store the sauce in a sealed jar.
Scoop off and discard solidified fat from the sauce, then strain again and store the sauce in a sealed jar.
This rolled Chashu requires an overnight resting time of 8 hours.
Tip: Fold a piece of paper towel to plug the entry of the FoodSaver bag; it will absorb extra moisture when you seal.
Tip: Use leftover cooking liquid to make ramen eggs by adding peeled soft-boiled eggs to a bag with some cooking liquid and refrigerating.
The sauce will last for a month in the refrigerator; use it for drizzling over the chashu and for stir-fries, marinades, and ramen eggs.
Store chashu in the refrigerator for up to 7 days or 1 month in the freezer; dividing and freezing portions separately works well.
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