Recipe Pork Chashu for ramen

Name: Recette Chashu de porc pour ramen
Yield: 4
Ingredients: 400 g de poitrine de porc (ou de longe de porc pour une version plus légère); Cébette ciselée; 1 morceau de gingembre frais (environ 2 cm); 1 gousse d'ail; 400 ml de l'eau; 1 cuillère à soupe d'huile; 3 cuillères à soupe de saké; 2 cuillères à soupe de Sucre; 4 cuillères à soupe de sauce soja

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Chashu is an essential component of Japanese ramen, adding richness and depth. Traditionally prepared with braised pork, chashu is distinguished by its tender, melt-in-the-mouth texture and perfectly balanced sweet-savory taste. Added as a garnish to ramen, chashu enhances every bowl!

Author:

iRASSHAi

Ingredients

400 g pork belly (or pork loin for a lighter version)
Chopped spring onion
1 piece fresh ginger (approx. 2 cm)
1 garlic clove
400 ml water
1 tablespoon oil
3 tablespoons sake
2 tablespoons Sugar
4 tablespoons soy sauce

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Instructions

For optimum tenderness, remove the meat from the refrigerator at least 30 minutes before cooking, to bring it to room temperature. As this recipe uses very little liquid, a narrow saucepan is ideal. This way, the meat will always be well immersed in the marinade, ensuring even, flavorful cooking.
Heat 1 tablespoon of oil in a saucepan over medium heat. Brown the pork on all sides. This step is crucial to caramelize the surface of the meat and lock in the juices.
Once the meat has browned, remove the pan from the heat. Add 3 tablespoons sake and 400 ml water. Return to high heat and bring to the boil.
Add garlic, spring onion and ginger skin. Skim if necessary to remove impurities. Cover, then turn down the heat to minimum and simmer for around 20 minutes. Remember to turn the meat over from time to time, so that it cooks evenly.
Add the sugar, then the soy sauce. Stir gently to distribute the seasonings. Cover again and simmer for a further 20 minutes over low heat, turning the pork 2 or 3 times.
After 20 minutes, turn off the heat and let the meat cool completely in the sauce. This cooling stage is crucial, as it's when the meat will absorb all the flavors of the marinade.
Just before serving, reheat the meat and sauce over medium heat. Remove the pork, slice to desired thickness and generously coat with the delicious cooking sauce.

Recipe notes

Origin and inspiration: Japanese chashu is inspired by Chinese "char siu", which is traditionally oven-roasted or honey-glazed. In Japanese, "chashu" literally means "roast pork", although the Japanese version is slow-braised, giving it a more tender, juicy texture.

Traditionally prepared with pork belly, some modern variants use pork loin for a leaner option, or even chicken for a lighter, quicker-to-cook alternative.

The secret of a melting chashu:

Slow cooking over low heat allows the collagen in the pork belly to transform into gelatin, resulting in incredibly tender, melt-in-the-mouth meat. For an even tastier result, let the chashu sit overnight in its marinade after cooking: it will absorb even more flavor.

Other uses of chashu:

Although mainly used as a topping for ramen, chashu is also delicious in

Onigiri (stuffed rice dumplings)
Japanese pork bun sandwich
Bento with rice and pickled vegetables
Donburi (rice bowl) with soft-boiled egg and spring onions
Salad topping with sesame-soy sauce

Flavor customization:

Add a little red miso or honey to the marinade for a richer, slightly sweeter touch. For a smoky flavor, add a cinnamon stick or a few grains of star anise during cooking. Prolonged cooking at low temperatures (90-100°C for 4 to 5 hours) produces ultra-molten meat, ideal for an even more luxurious chashu.

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