Chashu Food

JAPANESE-STYLE CHASU PORK BELLY FOR SPICY MISO RAMEN

Japanese-Style Chasu Pork Belly for Spicy Miso Ramen image

Pork belly comes in many preparations across Asia. Like ramen, the origins of chasu pork belly are actually Chinese. This braised meat is sliced thinly and tops many ramen dishes.

Provided by Jet Tila

Categories main-dish

Time 12h30m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 cup sake
1 cup water
1/2 cup low-sodium Japanese soy sauce
1/4 cup granulated sugar
2 green onions, cut in half
One 2-inch knob fresh ginger, sliced
One 3 1/2-pound piece pork belly, skin removed (about 11 by 4 inches)

Steps:

Mix together the sake, water, soy sauce, sugar, green onions and ginger in a large pot.
Halve or quarter the pork belly into large, manageable pieces.
Transfer the pork belly pieces to the pot. Bring to just under a boil, but do not boil. Reduce the heat to a simmer poach slowly on the stove (alternatively, you can use an oven at 300 degrees F) until tender, about 2 hours 30 minutes.
Check for tenderness by piercing the middle of each piece. When tender, allow to cool in the liquid for 2 hours off the heat, then transfer to the refrigerator to completely rest overnight in the liquid.
The next day, remove the pork belly from the liquid and cut into 1/2-inch-thick slices. Warm the pork belly with a bit of sauce and serve as a topping for Spicy Miso Ramen with the various garnishes. Serve 2 slices per person.

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