Chashu Pork (Marinated Braised Pork Belly for Tonkotsu Ramen)

The recipe Chashu Pork (Marinated Braised Pork Belly for Tonkotsu Ramen) could satisfy your Japanese craving in around 3 hours. One serving contains 982 calories, 17g of protein, and 80g of fat. This recipe serves 6. For $2.43 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe is liked by 461 foodies and cooks. It works well as a reasonably priced main course. It is brought to you by Serious Eats. If you have soy sauce, sake, pork belly, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 45%, which is pretty good. Try Chashu Pork (Marinated Braised Pork Belly), pork belly ramen with spring greens, and Pork Belly Big Squid Ramen Recipe for similar recipes.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Lay pork belly on cutting board and roll up lengthwise, with skin facing out. 2 Using butchers twine, tightly secure pork belly at 3/4-inch intervals. 3 Preheat oven to 275°F. 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 When ready to serve, remove pork belly and strain broth. Reserve broth for another use (like making ajitsuke tamago). Slice pork belly into thin rounds (it might help to cut it in half lengthwise first). 5 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.

 

Step by step:

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

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

3. Preheat oven to 275°F.

4. Heat 1 cup water, soy sauce, sake, mirin, sugar, scallions, garlic, ginger, and shallot in a medium saucepan over high heat until boiling.

5. Add pork belly (it won't be submerged). Cover with a lid left slightly ajar.

6. 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.

7. Transfer contents to a sealed container and refrigerate until completely cool.

8. When ready to serve, remove pork belly and strain broth. Reserve broth for another use (like making ajitsuke tamago). Slice pork belly into thin rounds (it might help to cut it in half lengthwise first).

9. 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.

10. Serve.

Nutrition Information:

covered percent of daily need