TONKOTSU RAMEN TOPPING: CHASHU (BRAISED PORK BELLY)

You need mad arm strength for this. And a brain.

Yields4 Servings
Prep Time15 minsCook Time2 hrs 10 minsTotal Time2 hrs 25 mins

HERE’S WTF YOU NEED:
 1 kg pork belly slab, uncut (we like the rind on)
 twine
 2 tbsp canola oil
 1 cup soy sauce
 2 cups water
 1 cup mirin
 5 green onions, cut into five-inch pieces
 1 two-inch ginger knob, peeled and sliced
 5 cloves garlic, peeled
 ½ cup brown sugar

HERE’S WTF YOU DO:
1

While your Tonkotsu broth is cooking, get your Chashu game on. On a flat surface, start by rolling up the pork belly making sure to get at least 1 roll in, with the skin facing outside. Don’t be afraid to ask for help. With the twine, start tying your belly up from one side (a double knot please and keep around 5 cm of twine at the end of this knot), then go across to the opposite end and wrap twice around there, and then slowly make your way back to the start. Going all around, round and round keeping 1 cm between each twine wrap, until it’s tightly wrapped, ending at the beginning, to tie a double knot and end it.

2

Get a heavy-bottomed pot going, heat oil up in it over high heat and sear your pork belly on all sides, getting a lovely brown color, 10-15 minutes.

3

Then, add your ingredients starting with the liquids first, then the green onions, garlic, ginger and lastly the sugar. Bring this to a boil over medium heat, skimming off any scum that might come out, and then reduce flame to low or a gentle simmer. Cover with a lid, and cook for 2 hours, rotating your chashu every 30 mins so all sides coat and cook evenly. Let this cool and then transfer to a plastic food safe bag. Strain your juice, you should have 2.5 cups left. Pour in half cup of juice, seal the bag and refrigerate. Let this sit overnight along with your broth. Save the remaining liquid for our next topping, the Ajitsuke Tamago (Ramen flavoured egg).

4

The next day, get your chashu out, cut the twine, and slice that bad boy up into 1 cm slices. We’ll get to the ramen assembling part in a bit.

You can store this for up to 3 days in the refrigerator and up to 1 month in the freezer.

Ingredients

HERE’S WTF YOU NEED:
 1 kg pork belly slab, uncut (we like the rind on)
 twine
 2 tbsp canola oil
 1 cup soy sauce
 2 cups water
 1 cup mirin
 5 green onions, cut into five-inch pieces
 1 two-inch ginger knob, peeled and sliced
 5 cloves garlic, peeled
 ½ cup brown sugar

Directions

HERE’S WTF YOU DO:
1

While your Tonkotsu broth is cooking, get your Chashu game on. On a flat surface, start by rolling up the pork belly making sure to get at least 1 roll in, with the skin facing outside. Don’t be afraid to ask for help. With the twine, start tying your belly up from one side (a double knot please and keep around 5 cm of twine at the end of this knot), then go across to the opposite end and wrap twice around there, and then slowly make your way back to the start. Going all around, round and round keeping 1 cm between each twine wrap, until it’s tightly wrapped, ending at the beginning, to tie a double knot and end it.

2

Get a heavy-bottomed pot going, heat oil up in it over high heat and sear your pork belly on all sides, getting a lovely brown color, 10-15 minutes.

3

Then, add your ingredients starting with the liquids first, then the green onions, garlic, ginger and lastly the sugar. Bring this to a boil over medium heat, skimming off any scum that might come out, and then reduce flame to low or a gentle simmer. Cover with a lid, and cook for 2 hours, rotating your chashu every 30 mins so all sides coat and cook evenly. Let this cool and then transfer to a plastic food safe bag. Strain your juice, you should have 2.5 cups left. Pour in half cup of juice, seal the bag and refrigerate. Let this sit overnight along with your broth. Save the remaining liquid for our next topping, the Ajitsuke Tamago (Ramen flavoured egg).

4

The next day, get your chashu out, cut the twine, and slice that bad boy up into 1 cm slices. We’ll get to the ramen assembling part in a bit.

You can store this for up to 3 days in the refrigerator and up to 1 month in the freezer.

TONKOTSU RAMEN TOPPING: CHASHU (BRAISED PORK BELLY)

Note: To make your perfect bowl of Tonkotsu Ramen, don’t forget the Tonkotsu Ramen Broth and the Ajitsuke Tamago (Ramen Flavoured Egg).

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