Japanese Pork Char Siu

Ingredients for 1

• 500g pork belly

• 1/2 cup Soya sauce

• 1/2 Mirin

• 1/2 sake

• 1/3 sugar

• 4 spring onion slice 6cm

• 4 clove garlic, smashed

• Slice some ginger

• 1/2 teaspoon salt

• White pepper

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 145.2ºF / 62.9ºC.

• 

  Step 2

  Combine ingredients for braising liquid in a saucepan. Marinate the pork with braising liquid for 8hour or over night

• Step 3

  Place pork in water bath and cook for 30hours or longer

• 

  Step 4

  Chill the pork inside a container with the braising liquid

• Step 5

• 

  Step 0

  Char the pork skin or pan fried a bit on a frying pan to darken the skin slightly

• Step 1

  Use the braising liquid (jelly like after taking out from fridge) and cook the soup base

• 

  Step 2

  Cook the ramen, slice the pork and add the soup base. Serve with garnish

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