Sous Vide Japanese Ramen Chashu Pork Belly

This Japanese chashu pork was melt in your mouth tender and the perfect accompaniment to ramen. The pork belly was rolled, tied, then sous vide in marinade at 158F for 24h. To finish, we bring out the blow torch! It was paired with our sous vide egg, ramen noodles, shitake mushrooms, and corn.

Author

Kind of Cooking

Being home cooks, Carmen and Kevin use the Anova sous vide to bring their meals to the next level. Follow them on Kind of Cooking as they test new recipes suitable for the everyday cook: bit.ly/KoCAnova

Prep Time: 00:00

Recipe Time: 24:01

Temperature : 158F / 70C

Ingredients

2 lb slab of boneless pork belly, skin on
1 cup of soy sauce
1 cup of sake
1 cup of mirin
1 piece of kombu
1 stalk of Chinese scallion or Leek
6 cloves of garlic
3 inch knob of ginger roughly sliced

Directions

Set your Anova Sous Vide Precision Cooker to 158ºF / 70.0ºC
In a pot or saucepan bring sake and mirin to a boil to burn off the alcohol. Alcohol does not cook off well in the sous vide.
Once it comes to a boil add in soy sauce, Chinese scallions, garlic cloves, ginger, and kombu. Return to boil and set aside to cool.
While the cooking liquid cools prepare the pork
Using a blow torch or hot pan burn off any hair on the skin of the pork. Scrape the skin after burning.
Lay the pork skin side down on a board and roll tightly. Using a long piece of butcher thread, tie off on one end leaving some extra string at the end. Using the longer end, tightly wrap around the pork until it reaches the other end. Finish by tying off the ends together.
Place pork into a heavy duty vacuum bag. Pour cooking liquid into bag. Sous vide in water bath for 24 hours

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Once time is up, remove pork from packaging and strain the liquid. The liquid can be used for other marinades such as for ramen eggs.
Refrigerate for at least a few hours before slicing.
Once chilled, you can cut into ⅛-¼” slices.
Finish using a flame torch, or leave it to warm up in the ramen broth of your choice.