How to Make Chashu Pork Like an Authentic Ramen Shop in Japan

By Sudachi · 240 min

Ingredients

Instructions

1. Pat the pork belly dry, place it flesh side up and make shallow cuts across it about 1 cm apart. Roll it tightly, pressing out air pockets, and tie it with butcher's twine or a meat net.
2. Put the pork in a deep pot, cover with cold water and bring to a simmer over medium heat. Simmer gently for 5-6 minutes, skimming off scum.
3. Lift the pork out into cold water and wash it. Rinse the pot and refill with fresh water, then bring it back to a gentle simmer.
4. Put the pork back in the pot. Add the leek green tops, 25 g ginger, 3 crushed garlic cloves, 100 g onion and 1 tsp rice vinegar. Cover with a drop lid and simmer gently on low for 1 hour.
5. Turn the pork over and remove the lid. Ladle out 250 ml of the broth and set it aside. Cover again and simmer for another hour. If more than a third of the pork is exposed, top up with a little water.
6. Put the reserved broth in a small saucepan with 4 tbsp sake, 4 tbsp mirin, 1½ tbsp light brown sugar, 1 tbsp honey and the star anise. Boil for about 1 minute.
7. Turn off the heat, then stir in 125 ml koikuchi soy sauce and 1 tsp oyster sauce. Set aside.
8. After the pork has simmered for 2 hours in total, put it in a large zip-top bag. Strain the sauce and pour it over the pork, saving the leftover stock. Add 25 g sliced ginger, press out the air and seal. Cool at room temperature, then refrigerate for 12-24 hours.
9. Take the pork out of the marinade and slice it 10-15 mm thick. Save the marinade for later use.
10. Optional: char the slices with a kitchen blowtorch. Serve on ramen.

Summarized from Sudachi's video. Watch it for the details.

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