Ramen chashu

description:

Braised pork for ramen.

ingredients:

2-3 lb slab of pork belly, skin removed

1/2 cup soy sauce
1/4 cup mirin
1/4 cup sake
1 cup water
1 Tbsp brown sugar
8 cloves garlic, smashed
4 slices ginger, smashed

instructions:

Option 1: Cubes in the pot
1) Generously salt the cubes.

2) Heat the large dutch oven. Add oil to the pan.

3) Brown the cubes in the pot in batches.

4) Drain excess oil, but leave the fond in the pan.

5) Add the rest of the ingredients in the pan, scrape off the fond, and bring to boil. Adjust taste as needed.

6) Add the pork cubes back to the pot and lower to a simmer.

7) Cook for 90 minutes or until the meaty part of the pork is tender.

8) Move pork to a container and skim off fat from the liquid. Add liquid to the container and store.

Option 2: Instant pot
1) Roll pork if it's a slab.

2) Add salt/pepper to the pork to coat.

3) Pan fry the pork in a non-stick pan in order to develop a crust.

4) Place the rest of the ingredients into a pressure cooker and turn on the sautee setting. Cook till just boiling in order to cook off the alcohol.

5) Cook with pressure for 35 minutes. Let the cooker naturally release for 15 minutes and then open the value.

6) Remove the inner pot from the instant pot and let the pork cool down for an hour.

7) Refidgerate the pork with the liquid overnight.

8) The pork is much easier to cut when cold.

9) Broil the sliced pork to warm and also develop a crust. (They can also be seared in a pan too.)

source:

Ramen Lord