Chashu Pork Shoulder Ramen
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Edge-to-edge perfection. No skill required.
Ingredients for 1
1.5 lbs pigs feet
4 dried shiitake mushrooms
1 medium onion, thinly sliced
6 garlic cloves, bruised
1 garlic knob, peeled and sliced
2 quarts of water
3 lbs of chashu pork shoulder (https://oven.anovaculinary.com/recipe/kVUgrDKJUxVohMeGCNrG)
1/2 cup of dashi
1/2 cup of soy sauce
1/4 cup of mirin
1/4 cup of chashu braising liquid, strained
4 oz fresh ramen noodles
2 green onions, thinly sliced
1 bunch of enoki mushrooms
1/2 cup of corn
2 small bunches of bok choy
1 sheet of nori, trimmed
2 soft boiled eggs
Set your Anova Sous Vide Precision Cooker to 197ºF / 91.7ºC
Separately, prepare pork shoulder using this recipe: https://oven.anovaculinary.com/recipe/kVUgrDKJUxVohMeGCNrG
Place pigs feet in a large pot and cover with water. Bring to boil and boil for 10 minutes. Strain and reserve pigs feet.
Prepare and measure out boiled pigs feet, shiitake mushrooms, onions, garlic, and ginger.
Place the pigs feet and prepared ingredients into a bag with the 2 quarts of water and vacuum seal.
Sous Vide the pigs feet at 197°F for 12 hours.
Strain ingredients into a large bowl and set the strained broth aside.
Measure out dashi, soy sauce, mirin, and strained braising liquid from the pork shoulder for the tare. Mix together and set aside.
Slice the prepared pork shoulder into 1/2 inch slices, seasoning each side with a generous amount of salt. Place on a cast iron pan on medium-high heat and brown for 2-3 mins on each side. Remove and set aside.
Add 1/4 cup of tare to each serving bowl.
Add 1 to 1 1/2 cups of ramen broth to each of the serving bowls. Season with salt to taste.
Prepare sliced green onions, enoki mushrooms, bok choy, corn, soft boiled eggs, and nori on a plate.
Cook noodles according to package instructions and add to serving bowls.
Arrange ramen toppings and pork shoulder to your liking.
Slurp (not sip), and enjoy it while it's hot!