Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 25 views

    Ramen Pork Chashu - Chopstick Chronicles

    Uploaded by

    Antonio Kudarat Emmanuel Friedrichs Hermann Modena
    This recipe provides instructions for making ramen pork chashu, which involves marinating and braising pork belly for over 2 hours to produce tender slices for ramen toppings. The pork is seasoned with soy sauce, sugar, sake, honey, scallions, ginger and garlic before being simmered and refrigerated overnight before slicing.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Ramen Pork Chashu - Chopstick Chronicles

    Uploaded by

    Antonio Kudarat Emmanuel Friedrichs Hermann Modena
    25 views2 pages
    This recipe provides instructions for making ramen pork chashu, which involves marinating and braising pork belly for over 2 hours to produce tender slices for ramen toppings. The pork is seasoned with soy sauce, sugar, sake, honey, scallions, ginger and garlic before being simmered and refrigerated overnight before slicing.

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This recipe provides instructions for making ramen pork chashu, which involves marinating and braising pork belly for over 2 hours to produce tender slices for ramen toppings. The pork is seasoned with soy sauce, sugar, sake, honey, scallions, ginger and garlic before being simmered and refrigerated overnight before slicing.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    25 views2 pages

    Ramen Pork Chashu - Chopstick Chronicles

    Uploaded by

    Antonio Kudarat Emmanuel Friedrichs Hermann Modena
    This recipe provides instructions for making ramen pork chashu, which involves marinating and braising pork belly for over 2 hours to produce tender slices for ramen toppings. The pork is seasoned with soy sauce, sugar, sake, honey, scallions, ginger and garlic before being simmered and refrigerated overnight before slicing.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    7/17/22, 10:58 AM Ramen Pork Chashu - Chopstick Chronicles

    Ramen Pork Chashu


    how to make ramen pork chashu

    Prep Time Cook Time Total Time


    40 mins 2 hrs 2 hrs 40 mins

    Course: Side Dish Cuisine: Japanese


    Servings: 16 slices

    Calories: 362kcal
    Author: Shihoko | Chopstick Chronicles
    4.8 from 65 votes

    Equipment
    twine

    Ingredients
    1.8-2.2lb/0.8-1kg pork belly
    2 tbsp cooking oil
    1 cup soy sauce
    1/2 cup sugar
    1/2 cup sake
    1/4 cup honey
    3 cups water
    2-3 scallions
    1 knob ginger about 20g/07oz
    2 cloves garlic

    Instructions
    1. Leave pork belly in room temperature for 30 minutes before cooking.
    2. Salt & pepper over the pork belly. Cover with cling wrap and tenderize with a rolling pin or a
    meat mallet.
    3. Roll the pork belly into a cylindrical shape.
    4. Tie up the pork belly tightly with cooking string so the meat holds its shape (see the photo
    instruction in the post or watch the mini-movie above).
    5. Heat the oil in a frying pan, brown the outside of the tied pork belly all around.
    6. Transfer the pork belly into simmering water (not listed in the recipe. You need enough water
    to just cover the pork belly, (I used about 8 cups of water) and cook for one hour over low
    heat.
    7. Drain the cooking water.
    8. Add sugar, sake, soy sauce, water, scallions, garlic and ginger to the pot with the pork belly
    bring to boil then turn the heat down to low. Place a drop lid (otoshibuta) over the pork belly
    and simmer for one hour.
    9. Skim scum off the cooking sauce at times and rotate the pork belly sometimes too.
    10. After one hour, turn the heat off and leave the pork belly in the cooking sauce. *1
    https://www.chopstickchronicles.com/ramen-pork-chashu/ 1/2
    7/17/22, 10:58 AM Ramen Pork Chashu - Chopstick Chronicles

    11. After the pork belly and the sauce cool down, refrigerate it overnight.
    12. Take the pork belly out of the pot and cut the twine to remove carefully.
    13. Slice the chashu 0.2 inch (5mm) wide and serve as ramen topping or store for later use. *2

    Notes
    1. You can transfer to a container or leave it in the pot. I have enough space to leave the pot in
    the fridge, so left it in the pot. 
    2. If you are going to eat the Chashu as a dish, remove the fat and discard the scallions, garlic
    and ginger cooked with pork in the pot. Drain the sauce with a sieve and pour the liquid into
    a small saucepan. Bring it to boil then, reduce the heat down to a simmer. Continue to
    simmer the sauce until it is reduced and thickened. Pour this over the sliced Chashu and
    serve.  Also see other suggestions to use the sauce in the above post. 
    3. Cling wrap the sliced chashu and place in a ziplock bag to store in freezer. It stores about 4
    weeks in freezer and a week in fridge. I usually chop up the edge both ends of the rolled
    chashu to small bits and use them for "Chashu Don" or as fried rice or stir fry ingredients. 
    4. To store the cooking sauce, strain the cooking sauce with fine mesh sieve and discard
    scallions, garlic and ginger. It stores for a week in fridge and a month in freezer. 

    Nutrition
    Calories: 362kcal | Carbohydrates: 7g | Protein: 6g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 45mg |
    Sodium: 328mg | Potassium: 142mg | Sugar: 5g | Vitamin A: 55IU | Vitamin C: 1.2mg | Calcium: 8mg |
    Iron: 0.5mg

    Copyright : Chopstick Chronicles

    https://www.chopstickchronicles.com/ramen-pork-chashu/ 2/2

    You might also like