A delicious chashu (pork fillet) made with pork belly. The meat is boiled until it is tender to achieve a very juicy tasting fillet that is popular in ramen shops.
This recipe allows you to recreate the delicious taste again and again.
The first point is in procedure 1. Even if the pork meat is boiled, the flavor the pork meat isn’t lost and delicious chashu can be created.
- Pork belly 800g
- Salt 4g
- Sugar 4g
- Soy sauce 100ml
- Japanese Sake 15ml
- Mirin (sweet rice wine for cooking) 15ml
- First, cut the pork belly into 200g pieces and mix salt and sugar into the meat. Refrigerator it for approximately 2 hours.
- Then, bring the soy sauce, sake, mirin to a boil. Once it starts to boil, turn off the heat and let it cool down.
- Next, wash the pork belly off with water and boil them for 2 hours and 30 minutes. After you have boiled the meat, reduce the heat and keep it under the boiling temperature.
Soak the pork belly in the 2 sauces in a plastic bag. Make sure that there is no air in the plastic bag and close it tight.
- Finally, turn the ribs over every 30 minutes 30 for 2 hours then take them out of the sauces.