Melt-In-Your-Mouth Chashu Pork Recipe (Braised Pork Belly for Ramen) CiCi Li, Asian Home Cooking

Today, I want to show you how to make Japanese chashu. You can eat it with ramen or as a side dish. We're going to first roll up the pork belly, and then we're going to braise it until it is super tender and succulent. Let's get started. The pork belly that I got today was pre-packaged, so I couldn't see the skin. The skin is a bit damaged, but don't worry. Once we cook it, everything will look just fine. After thoroughly cleaning the pork belly, use a clean razor to trim off the hair. Roll it into a log, and tie a cooking toy around it and tie it up. In a pan over high heat, add the avocado oil. You can also replace it with other high smoking point oil. Place in the pork belly, and sear everywhere until golden brown, for about 10 minutes. In a pot, over high heat, pour in the water, soy sauce, sake, and mirin. If you cannot consume alcohol, you can opt them out, and sugar. Also add the big green onion. We're replacing it with scallions, ginger, and garlic. Bring it to a simmer. Turn to low heat. Transfer in the pork belly and cook for 2 hours. Turn every 30 minutes. We're going to skim off the fat and impurities. Also remove the aromatics in the pot. Transfer the pork belly to a container and filter in the sauce. You can also save the stock for ramen eggs. Heat up the sauce again the next day, and serve it with chashu. Wait until it's cooled down, and place it in the fridge for deeper flavors. The next day, we're going to cut the toy and slice the pork belly into desired thickness. To heat it up, I'm going to sear the chashu with a torch, but you can also do it in a pan. I'll see you again next week for another awesome episode. Bye!