Chashu Pork Recipe How To Make Japanese Ramen Chashu Pork

CHASHU PORK RECIPE- HOW TO MAKE JAPANESE RAMEN CHASHU PORK

Steps:

• Roll the slab of pork belly into a log.
• Wrap around one end of the rolled pork twice with kitchen twine. Please remember you need to leave a few inches of twine at the end.
• Now pull the twine across the log to the other end. Wrap around the other end twice while applying some pressure.
• Continue wrapping around the pork by working back to the starting point. Leave about 1cm / 0.5 inch between each wrap.
• When the twine is returning to the starting end, find the loose end of the twine and then tie two ends together and make a knot.
• Place all the ingredients in a pot.
• Bring the liquid to a boil, skim off the scum.
• Braise the pork belly over low heat for 90 minutes. Then, rotate the pork every thirty minutes.
• Remove the chashu. Let it cools.
• Strain the braising liquid through a wire mesh strainer.
• Dap dry the chashu with a paper towel. Sear on all sites until golden brown.
• Bring 2 cups of the braising liquid to a boil for ten minutes to cook down the liquid further. Place the liquid and the seared chashu in a ziplock bag. Refrigerate overnight.
• On the next day, remove the kitchen twine with a pair of kitchen scissors.
• Slice the chashu with a sharp bread knife into 1/4 inches pieces.
• Heat a small amount of oil in a pan. Lightly brown both sides to bring out the flavor.
• Serve with ramen or any other dishes.