Next to the soft-boiled egg, chashu is the only other must-have ingredient to have in my ramen when I order at a restaurant. It’s an ingredient that doesn’t take too much skill to make but will make your homemade ramen dish stand out. You do not necessarily have to go with the rolled technique, but the pork belly will be moister and the presentation looks amazing.
Obviously the most difficult part will be rolling and tying the pork. If you have someone that can help hold it while you roll it, it makes it a lot easier. Plus who doesn’t want to thank someone for holding their pork? I have had a lot of practice holding my own pork so it wasn’t an issue for me. If you’re doing it yourself, be patient you got this. Only cooks or butchers who do this on a regular basis are pros. It only has to be good enough to stay together during the cooking process. We’re not going for the best-looking tie job here.
The next step in the process calls for blanching the pork in boiling water. If you feel like your roll can’t survive that, save yourself the trouble and re-roll it now. The blanching process removes some impurities and fat. It will also improve firm the meat up somewhat. Then before you add it to the pressure cooker, you’re going to sear it on all sides so it has a nice color and crust.
Once you have finished the steps to cook the chashu in the pressure cooker, you want to let it cool completely. Ideally let this cool over night in the fridge that way you will be able to get perfect slices. This will also allow the fat to separate in your sauce. You can save the leftover sauce for marinating eggs or use in another broth.
I would suggest heating up the slices carefully in a pan before putting it on your ramen. You can let it heat up in the broth but I like mine almost sizzling. Or I found if you put it in the microwave for 30 seconds or so also worked great.
Rolled Chashu for Ramen
Yield: 4 servings
Prep time: 20 mins
Total time: 2hr 15 mins
- Pork Belly 1 ½ lb.
- Soy Sauce 1/2 cup
- Ginger 5 slices
- Water 1 cup
- Mirin (Cooking Sake) ½ cup
- Garlic 5 cloves chopped
- Leeks 2 each sliced
- Prepare a pot of boiling water at least 2-3 cups for blanching.
- Cut a long piece of butcher twine (at least 2ft or more) and set on your cutting board skin side down. Place the pork belly on top and begin to roll as tightly as possible. Starting at one end, tie off in a double knot and while keeping the roll tight continue to loop the twine over the belly until you reach the other end. Tie off in another double know and cut any extra remaining twine.
- Blanch the rolled pork in the boiling water for 10 minutes.
- Prepare a hot skillet on med-high heat and sear the pork on all sides until browned.
- Place the pork in your pressure cooker. Add the soy, green onions, ginger, water, garlic, mirin and set on high for 40 minutes. After the slow release of pressure finishes, flip the pork over and set for another 40 minutes. Slow release then set pork aside. Total of 90 minutes cooking time.
- Set pork and sauce in a large container to cool with the sauce. Place in the fridge overnight to allow easier slicing.
- When you’re ready to use the chashu, remove it from the sauce and slice it ¼ inch thick for perfectly round chashu (Don’t forget to remove the twine). Strain the remaining sauce, removing the fat and store to use again to marinate eggs or any other application you decide.
- Heat the slices in a pan then add it to your ramen.