How to Make Perfect Ramen Chashu at Home

By Seonkyoung Longest · 240 min

Ingredients

Instructions

1. Season and sear the pork belly log: roll it tightly, tie with twine, then sear on all sides in a hot heavy pot over high heat until golden.
2. Combine sugar, soy sauce, mirin, sake and 3 cups water, stirring until the sugar dissolves. Pour into the pot with the ginger, garlic and leek or green onions.
3. Bring to a boil uncovered. Cover, simmer on medium-high for 1 hour 30 minutes, then on medium-low for 30 minutes more. Turn the pork every 20 minutes.
4. Remove the lid and boil the sauce on high until it is thick enough to coat the back of a spoon.
5. Cool for 30 minutes, then put the pork in a bag with 1 cup of sauce and refrigerate overnight.
6. Remove the twine only as needed. Slice the chashu to the thickness you like and sear in a dry hot pan, on a grill or with a torch. Serve on ramen, rice or bao.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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