Chashu for Ramen

Ingredients for 4

• Pork collar (boneless) or pork belly. *Increase temperature to 78C if using belly.

• Japanese soy sauce 50ml

• Water 100ml

• Sake 10ml

• Mirin 15ml

• Brown sugar 10g

• Spring onion 1 sprig, smashed

• Garlic 2 cloves, smashed

• Ginger 1 slice

Directions

• Step 1

  Tie up pork for a nice shape (optional)

• Step 2

  Place pork and all ingredients into a ziplock bag. Add into preheated water bath using the displacement method and seal the bag.

• Step 3

  Remove bag from water bath and cool in ice bath. Strain out liquid into a container for further use.

• Step 4

  Remove string of pork if using and let store in reserved liquid.

• Step 5

  Torch the surface of pork (optional).

• Finishing Steps

• Step 0

  Thinly slice and let warm up to room temperature before topping on noodles.

Latest Comments