Pork belly comes in many preparations across Asia. Like ramen, the origins of chasu pork belly are actually Chinese. This braised meat is sliced thinly and tops many ramen dishes.
| Level: | Easy |
| Total: | 12 hr 30 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1 cup sake
- 1 cup water
- 1/2 cup low-sodium Japanese soy sauce
- 1/4 cup granulated sugar
- 2 green onions, cut in half
- One 2-inch knob fresh ginger, sliced
- One 3 1/2-pound piece pork belly, skin removed (about 11 by 4 inches)
Instructions
- Mix together the sake, water, soy sauce, sugar, green onions and ginger in a large pot.
- Halve or quarter the pork belly into large, manageable pieces.
- Transfer the pork belly pieces to the pot. Bring to just under a boil, but do not boil. Reduce the heat to a simmer poach slowly on the stove (alternatively, you can use an oven at 300 degrees F) until tender, about 2 hours 30 minutes.
- Check for tenderness by piercing the middle of each piece. When tender, allow to cool in the liquid for 2 hours off the heat, then transfer to the refrigerator to completely rest overnight in the liquid.
- The next day, remove the pork belly from the liquid and cut into 1/2-inch-thick slices. Warm the pork belly with a bit of sauce and serve as a topping for Spicy Miso Ramen with the various garnishes. Serve 2 slices per person.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1102 |
| Total Fat | 105 g |
| Saturated Fat | 38 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 0 g |
| Sugar | 6 g |
| Protein | 20 g |
| Cholesterol | 143 mg |
| Sodium | 941 mg |
Reviews
Delicious and easy!