In this video, I will show you how to make real ramen-shop chashu at home, the melting spiral of pork belly that beats the packaged, mass-produced kind. This is the complete guide, from rolling the belly all the way to a finished bowl of ramen.
🖨 PRINT FULL RECIPE: https://sudachirecipes.com/ramen-chashu-recipe/
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✨My First Printed Cookbook: https://amzn.to/4j512pZ
🧰Cooking Tools I Use: https://sudachirecipes.com/japanese-cooking-tools/
📌 RECIPE DETAILS:
⏰ Time: 14 hours 20 minutes total (Prep 10 minutes, Cook 2 hours 10 minutes, Marinating 12 hours)
👥 Servings: 6 portions
🥕 Ingredients:
Pork
- 700 g skinless pork belly slab (clean fat-lean layers)
Blanching and aromatics
- 50 g Japanese leek (naganegi), green tops only: https://sudachirecipes.com/negi/
- 25 g ginger root, sliced thick
- 3 cloves garlic, whole, peeled, lightly crushed
- 100 g onion, rough-chopped: https://sudachirecipes.com/tamanegi/
- 1 tsp unseasoned rice vinegar (komezu): https://sudachirecipes.com/japanese-rice-vinegar/
Marinade
- 250 ml pork broth (reserved from the braise pot at the 1 hour 50 minute mark)
- 4 tbsp sake: https://sudachirecipes
