The Story Behind the Recipe
Chashu is one of the toppings that made me want to explore ramen further. This version uses a simple simmer followed by a marinade in my own tare. I roll the belly because I like the appearance of the slices, but rolling is optional. A flat piece of belly or a fatty piece of pork neck also works. In this preparation, I cooked the belly alongside the tonkotsu bones and removed it before increasing the heat for the broth.
Use Simple Shoyu Tare for the marinade. Serve with Ajitama, Kikurage and Simple Shio Tonkotsu Ramen.
The Technique
- Tie the roll to hold its shape.
- Simmer until tender, then marinate in the refrigerator.
- Slice cold and finish with a torch or a hot pan.
Ingredients
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Pork belly: approximately 500 g, one boneless, skinless piece.
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Prepared shoyu tare: enough to coat the pork evenly in its bag, without diluting it with water.
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Water: enough to cover the pork for simmering.
Method
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Roll the belly tightly and tie with kitchen twine at several points.
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Put it in a saucepan with enough water to cover. Alternatively, cook it with the blanched and cleaned bones during the initial stage of tonkotsu broth.
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Simmer gently for approximately 2 hours, until tender, topping up the water as needed. Adjust the time to the thickness of the piece.
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Carefully remove the pork and place in a food-safe bag with cold shoyu tare. Remove air by water displacement or with a suitable vacuum sealer.
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Cool the sealed bag rapidly in an ice bath, then transfer to the refrigerator to marinate. Around 8 hours gives a good same-day result; 12-24 hours allows a stronger flavour.
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Remove the cold pork, take off the twine and cut into thin slices.
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Brown both sides with a torch, or briefly sear in a very hot pan, and serve.
Tips and Secrets
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Slice after chilling thoroughly. Firm, cold pork is easier to cut into neat, thin slices.
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If time is short, taste after 2-4 hours. Tare that has not been diluted with water adds flavour in a shorter marinade, though the result is milder than overnight.
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Check tenderness earlier when cooking an unrolled piece. A flat piece has a different thickness from a tight roll.
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Keep the final sear brief. Add colour and aroma without drying out the thin slices.
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