How to Make Chashu Pork Like an Authentic Ramen Shop in Japan

[@SudachiRecipes]

🖨 PRINT FULL RECIPE: sudachirecipes.com/ramen-chashu-recipe/ 🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na 📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba 📌 RECIPE DETAILS: ⏰ Time: 14 hours 20 mins 👥 Servings: 6 🥕 Ingredients: Part 1 - 700 g pork belly block - 50 g green onion - green part - 50 g fresh ginger - 3 cloves garlic - 100 g yellow onion - 1 tsp rice vinegar Part 2 - 50 ml sake - 1 tbsp mirin - 250 ml pork stock - from part 1 - 150 ml soy sauce - 30 g sugar 📖 FULL RECIPE & INSTRUCTIONS Website: sudachirecipes.com/ramen-chashu-recipe/

[@datgal2u]

Amazing how-to video with lots of cooking techniques and the end result looks beautifully delicious!

[@SudachiRecipes]

Thank you so much, it means a lot! :)

[@congchua2909]

Hello, after slicing it, should i put it back with or without the sauce in the container to freeze ? Thank you!!!!

[@SudachiRecipes]

Hi Tram, Thank you for trying my recipe! (I think you also commented on my blog? I just replied there!) If you're storing the chashu in the fridge, you can put it back in the broth to intensify the flavour. The flavour will get stronger each day so be sure to taste test and remove it if you feel it's getting too salty. I usually take it out on day 2, but that's my personal preference. If you're freezing the chashu itself, I recommend putting plastic wrap or baking parchment between each slice or every 2 slices so that it's convenient to take 1 or 2 slices at a time, but freeze it on its own (not in the broth). If you want to freeze the broth, you can put it in a ziplock bag or in an ice cube tray and add it to various dishes for extra umami (I use it in my chahan recipe!). The broth can be stored in the fridge for 3-4 days or 3 months in the freezer. Hope this helps!

[@congchua2909]

@@SudachiRecipes Yes, that's me! I like to support small but professional cooking chanel, btw, your british accent gets me. All your direction is easy, clean and on point. If you have time, would you please consider to cook 鶏手羽 香酥雞翅? The pork belly in USA grocery is pretty tough, so i couldn't roll it though. I leave it 2 days and it is so tasty and soft. Thank you again ^^

[@SudachiRecipes]

​@@congchua2909 Thank you so much for your kind words, it means a lot. I studied in England for a few years so the accent must have rubbed off on me! I'm not sure about that dish, is it Chinese? I'll do some research :) If you're interested, I have a spicy peppered Nagoya style chicken wing recipe kzbin.info/www/bejne/hHKnhoh3hdiYirc&t= Thank you again for your support!

[@MioRaem]

I'm currently preparing Abura Soba for a get-together with my team at work on Tuesday, and I decided to follow your Chashu recipe as I've never done it before. I am stunned! The broth looks exactly like yours and the flavor is bomb! I will transfer the Chashu to the Tare now. Wish me luck, I will update! Btw, I tried to make Chashu a few days ago with another recipe, and while tasty, it was not soft at all. That recipe said to pan sear the meat before cooking. I think that's a mistake, it loses too much liquid right at the start. Kanpai!

[@SudachiRecipes]

Thank you so much for trying my recipe and your kind words, I hope it's a hit with your team! A lot of recipes recommend searing the meat before simmering as it's supposed to lock in the flavour and juices, but I learned not long ago that this is a myth. I think by not searing, it absorbs more flavour from the stock and then the texture is better if you sear after. That's just from my experience (I'm not a professional!) but I hope you enjoy the recipe!

[@MioRaem]

@@SudachiRecipes What do you think about adding Kewpie Mayo to Abura Soba along with Rayu and Vinegar? Actually, I lived in Japan for 4 years and chains like Ikkakuya (maybe you know it? They are amazing) always serve a bottle of Kewpie with their Abura Soba. I think it fits perfectly, it makes the noodles creamy and rich, and adds to the acidity of the vinegar!

[@SudachiRecipes]

@@MioRaem I think it's a great idea! I've actually never been to Ikkakuya, thanks for the recommendation. I'll definitely have to try it next time I'm around the Tokyo area!

[@welshparamedic]

is this the Japanese version of Cantonese Charsui pork? they even have a similar name, i.e. CHASHU and CHARSUI.

[@SudachiRecipes]

The original dish is Cantonese and then it's been adapted by Japanese people, including the name. The Japanese version is simmered or braised, you can read more about the differences on my blog :) sudachirecipes.com/ramen-chashu-recipe