Chashu Pork (Marinated Braised Pork Belly For Tonkotsu Ramen) Recipe

1. 1

   Lay pork belly on cutting board and roll up lengthwise, with skin facing out.

2. 2

   Using butchers twine, tightly secure pork belly at 3/4-inch intervals.

3. 3

   Preheat oven to 275u00b0F. Heat 1 cup water, soy sauce, sake, mirin, sugar, scallions, garlic, ginger, and shallot in a medium saucepan over high heat until boiling. Add pork belly (it won't be submerged). Cover with a lid left slightly ajar. Transfer to oven and cook, turning pork occasionally, until pork is fully tender and a cake tester or thin knife inserted into its center meets little resistance, 3 to 4 hours. Transfer contents to a sealed container and refrigerate until completely cool.

4. 4

   When ready to serve, remove pork belly and strain broth. Reserve broth for another use (like making

5. 5

   ). Slice pork belly into thin rounds (it might help to cut it in half lengthwise first).

6. 6

   Reheat pork belly slices in soup broth with noodles and other garnishes. Alternatively, heat a small amount of reserved broth in a skillet and heat pork slices in broth until hot or reheat with a blowtorch, charring its surface. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.