Chashu pork recipe- How to make melt in the mouth Japanese ramen chashu pork

Although Chashu is known to most people as the favorite topping for ramen, it is the melt in the mouth texture and the aesthetic appearance that capture people’s hearts.
Can you make it at home? Certainly. Here is the breakdown of how to prepare homemade chashu, with a video explanation.
What is chashu? Although this chashu (also called cha shu/ 焼豚) means grilled or fried pork, its preparation starts with braising the pork. Therefore, the outcome is different from the Chinese Char Siu, which is barbecued all the way.
Let’s dive into the details.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/chashu-pork/ )
Ingredients:
1kg pork belly, skin on
1 medium-size onion, cut into quarter
10g kombu (optional)
2 stalks scallion, cut into 3-inch sections
4 tbsp sugar
4 tbsp sake
4 tbsp mirin
15g ginger, cut into thin slices
1 cup Japanese soy sauce
Sufficient water to submerge the pork belly in the pot
Method:
Tie and roll the pork:
- Roll the slab of pork belly into a log.
- Wrap around one end of the rolled pork twice with kitchen twine. Please remember you need to leave a few inches of twine at the end.
- Now pull the twine across the log to the other end. Wrap around the other end twice while applying some pressure.
- Continue wrapping around the pork by working back to the starting point. Leave about 1cm / 0.5 inch between each wrap.
- When the twine is returning to the starting end, find the loose end of the twine and then tie two ends together and make a knot.
Braise the chashu:
- Place all the ingredients in a pot.
- Bring the liquid to a boil, skim off the scum.
- Braise the pork belly over low heat for 90 minutes. Then, rotate the pork every thirty minutes.
- Remove the chashu. Let it cools.
- Strain the braising liquid through a wire mesh strainer.
Sear the chashu:
- Dap dry the chashu with a paper towel. Sear on all sites until golden brown.
- Keep the chashu overnight
- Bring 2 cups of the braising liquid to a boil for ten minutes to cook down the liquid further. Place the liquid and the seared chashu in a ziplock bag. Refrigerate overnight.
Cut and pan-fry the chashu:
- On the next day, remove the kitchen twine with a pair of kitchen scissors.
- Slice the chashu with a sharp bread knife into 1/4 inches pieces.
- Heat a small amount of oil in a pan. Lightly brown both sides to bring out the flavor.
- Serve with ramen or any other dishes.
#Chashu #焼豚
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Website: tasteasianfood.com/
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[@terry91745]

Thanks KP! Very thorough explanation with great detail.

[@alinaemelian]

Amazing recipe, thank you!

[@annstewart4542]

Perfect timing. Yum!

[@LoanNguyen-js6zd]

It looks delicious!

[@TheRedMenaceProductions]

Love your channel.

[@kingk2405]

I cook a lot and mainly French dishes as I am French . Will have to try to first boil the meat then colour it as I am use to the opposite.

[@Eunice.Aceto75]

The thumb down must be a vegetarian! It's mouth watering!