Japanese Pork Char Siu

This recipe is the Char Siu for Japanese Ramen

Author

Eve Low

A yoga instructor who loves to eat and cook

Prep Time: 08:00

Recipe Time: 30:00

Temperature : 145.2F / 62.9C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 145.2ºF / 62.9ºC.
2. Combine ingredients for braising liquid in a saucepan. Marinate the pork with braising liquid for 8hour or over night
3. Place pork in water bath and cook for 30hours or longer
4. Chill the pork inside a container with the braising liquid

1. Char the pork skin or pan fried a bit on a frying pan to darken the skin slightly
2. Use the braising liquid (jelly like after taking out from fridge) and cook the soup base
3. Cook the ramen, slice the pork and add the soup base. Serve with garnish