Recipe Pork Chashu for ramen

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

Servings

4

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

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.