Chashu for Ramen

Essential ramen topping.

Author

Axel Low

https://chefaxelsg.godaddysites.com

Prep Time: 00:15

Recipe Time: 10:00

Temperature : 168.8F / 76C

Ingredients

• 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

1. Tie up pork for a nice shape (optional)
2. Place pork and all ingredients into a ziplock bag. Add into preheated water bath using the displacement method and seal the bag.
3. Remove bag from water bath and cool in ice bath. Strain out liquid into a container for further use.
4. Remove string of pork if using and let store in reserved liquid.
5. Torch the surface of pork (optional).

Finishing Steps

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