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porc chashu découpé sur une planche en bois

Chashu Pork for Ramen - Japanese Braised Pork

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5/5 (17)
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Course: Side dish
Cuisine: Japanese
Servings: 5 servings
Calories: 1260kcal
Author: Marc Winer

Ingredients

  • 1 kg unsalted pork belly skin on

Broth Ingredients

  • 30 g fresh ginger cut into pieces
  • 30 g garlic cloves whole
  • 4 spring onions cut into large sections
  • 200 ml water
  • 165 ml sake
  • 125 ml light soy sauce
  • 100 g brown sugar
  • 220 ml mirin
  • 1 star anise
  • 1 shallot halved lengthwise, skin on
  • 0.5 stick cinnamon
  • 0.5 lime pulp/juice only
US Customary - Metric

Procédé

  • Place the pork belly on a cutting board
    1 kg unsalted pork belly
    placé sur une planche
  • Roll it up in whichever direction you prefer; the important thing is to keep the skin on the outside
  • Using butcher's twine, tie the pork belly tightly at intervals of about 2 cm
    roulé et attaché
  • Preheat the oven to 135°C
  • Place the broth ingredients in an ovenproof pot
    30 g fresh ginger, 30 g garlic cloves, 4 spring onions, 200 ml water, 165 ml sake, 125 ml light soy sauce, 100 g brown sugar, 220 ml mirin, 1 star anise, 1 shallot , 0.5 stick cinnamon, 0.5 lime
    ingrédients bouillon dans casserole
  • Heat over medium-high heat until boiling
    bouillon qui bout
  • Add the pork; it is normal for it not to be completely submerged
    porc placé danqs le bouillon
  • Cover with a lid, leaving it slightly ajar (in a pinch, use aluminum foil, but in that case seal it tightly)
  • Transfer to the oven, still at 135 degrees, and cook for 3 to 4 hours, turning the pork occasionally, until completely tender
    Porc chashu après passage au four
  • Place in an airtight container (with the broth) and refrigerate until chilled. Feel free to add soft-boiled eggs to marinate for your ramen as well
    Porc chashu dans un contenant hermétique
  • Before serving, strain the broth and set it aside. It can be used again.
  • Cut the pork into thin rounds
    porc chashu découpé sur une planche en bois
  • To reheat, place the slices in your ramen broth before serving

Notes

The chilling step is really important to ensure a flavorful, juicy result. Also, immediately after cooking, the meat is too hot to slice properly

Nutrition

Calories: 1260kcal | Féculents: 46g | Protein: 22g | Fat: 106g | Saturated Fat: 39g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 49g | Cholesterol: 144mg | Sodium: 1782mg | Potassium: 560mg | Fiber: 1g | Sugar: 31g | Vitamin A: 121IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 2mg
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