Umami Recipes
Umami Recipes

Fronk Recipes

Chashu Pork (Marinated Braised Pork Belly for Tonkotsu Ramen

8 servings

servings

15 hours 15 minutes

total time

Ingredients

2 pound slab of boneless pork belly, skin-on

1/2 cup soy sauce

1 cup sake

1 cup mirin

1/2 cup sugar

6 scallions, roughly chopped

6 whole garlic cloves

One 2-inch knob ginger, roughly sliced

1 whole shallot, split in half (skin on)

Directions

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

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

Preheat oven to 275°F (135°C). 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.

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).

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.

Nutrition

Serving Size

serves 6 to 8

Calories

274 kcal

Total Fat

17 g

Saturated Fat

6 g

Unsaturated Fat

0 g

Trans Fat

-

Cholesterol

65 mg

Sodium

294 mg

Total Carbohydrate

8 g

Dietary Fiber

0 g

Total Sugars

7 g

Protein

18 g

8 servings

servings

15 hours 15 minutes

total time
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