Chashu-Style Pork Belly

Melt-in-your-mouth-tender pork belly braised in soy sauce in mirin, is there anything better? Perfect for topping your next bowl of ramen!

  • Serves: 4-6 servings
  • Prep Time: 20 minutes
  • Cook Time: 3-4 hours

Ingredients

  • 1 (2 lb.) slab Pork Belly
  • 1 c. Water
  • 1 c. Mirin
  • 1 c. Sake
  • 1/2 c. Soy Sauce
  • 5 Scallions, roughly chopped
  • 6 cloves Garlic, smashed
  • 1 thumb-sized knob Ginger, sliced
  • 1/3 c. Sugar
  • Butcher's Twine
  • 1 tbsp. Canola Oil

Instructions

  1. Preheat oven to 275 degrees F. Pat pork belly slab with paper towels to remove excess moisture, then roll pork belly lengthwise. Secure with butcher's twine at 3/4 inch intervals.

  2. Heat oil in a heavy-bottomed, oven-safe pot. Sear pork belly on all sides; add all remaining ingredients and bring to a boil. When mixture boils, cover and place in the oven, leaving lid slightly ajar to vent. Braise the pork belly for 3 to 4 hours or until a thin knife inserted in the center meets little resistance. Chill until completely cool.

  3. To serve, slice into very thin rounds. You can place the slices directly into a bowl of ramen to reheat in the broth, or sear the slices first for added crispiness and flavor.

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