Japanese Chashu a.k.a. Marinated Braised Pork Belly for Ramen

Tonkotsu ramen served with japanese chashu and ajitsuke tamago is one of our favourite Japanese food. We manage to find instant ramen available on the supermarket shelves couldn't resist but to try them out! With it sitting in our drawer, we decided we go all out and try to make our own chashu. We did some research on a few recipes available online and here is our recipe.



Ingredients
1kg rolled Pork Belly
125ml Soy Sauce
250ml Sake
250ml Mirin
250ml Water
6 teaspoons of Sugar
6 2" long Scallion
6 cloves of Garlic
2" knob of roughly sliced Ginger
6 halved Shallots

If you have bought Pork Belly not is not rolled yet, lay it skin side down and roll up and tightly secure the roll with roasting string.

Pre-heat over at 135°C. Combine and mix Soy Sauce, Sake, Mirin, Water, Sugar. Place in the rolled Pork Belly and scatter Scallion, Garlic, Ginger, Shallots around the rolled Pork Belly.


Cover with alluminium foil but leave a slight gap at one corner.


Transfer to oven to cook for 3 to 4 hours. Turning it every 30 to 45 mins.


How to know if your Chashu is done? Test it with a cake tester or a thin knife it should be easily insert.

Remove the Pork Belly and let it cool. When it's slightly cool to handle pre-slice the Chashu and let it completely cool before storing.
If consuming within 1-2days, store in a airtight container and put it in the fridge.
If comsuming within less then a month, store consumable portions in zip lock bags and put it in the freezer.


Before Consuming, drizzle some left over stored chashu sauce then blowtorch both sides, place the desire slices of chashu on top of the hot ramen that is prepared and immediately serve.

Or, you can warm up some leftover stored chashy sauce and pan fry them to give some caramelization of the sause to the chashu.

Enjoy~!!!

Lesson Learnt: Choose your Pork Belly wisely, the best pork belly we tried is Australian Pork which was used in our previous experimental trial. We do prefer skinless Pork Belly.

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