Last week I shared pictures of my homemade chashu and homemade miso ramen on facebook page. By the way, if you haven’t become my fan yet, you can do so by clicking “Like” button on this page (Just One Cookbook Facebook Fan Page). One in a while I share some random stuff there besides my regular recipe posts.
I’m not very savvy with technology and as I mentioned before, my husband takes care of the behind the scenes work for Just One Cookbook. He has been telling me how many page views I’m getting, how many links are connected to Just One Cookbook, or how they come to my site, like what percentage of viewers are from my Foodgawker page, etc.
And one of the things he told me was that a lot of people comes to my Homemade Chashu Ramen recipe from the search engines. Knowing this, I want to improve on my previous post. One of the idea we have is to provide a recipe on how to make ramen soup from scratch, instead of using flavor pack from the store-bought ramen package. The previous post’s title “homemade” was referring to the chashu, not ramen itself.
Since then I’ve been studying how we can make quick and easy ramen broth, without spending days to create the stock. So here goes nothing, I think I’m ready to share the miso ramen recipe with you. For today, let’s go over Homemade Chashu recipe one more time. I’ll share the miso ramen broth recipe on Wednesday’s post (FYI, my recipes are published on Mondays, Wednesdays, and Fridays).
If you are not a fan of ramen, you still can enjoy chashu. My kids love to eat chasu as a main dish. I have also made fried rice with the leftover chopped chashu meat and that is also really delicious. Happy Monday everyone!
- 3/4 lb pork belly block
- 1 tsp. Konbucha* or salt
- 1/2 Tbsp. oil
- 1-2 inch ginger, sliced
- 1 Tokyo negi (or leaks/green onions), cut into 2 inch pieces of green part, and cut white part for Shiraga Negi, which you can use for Ramen Topping.
- 2/3 cup water
- 1/3 cup sake
- 1/3 cup soy sauce
- 3 Tbsp. sugar
- Cut the meat into 2 inch pieces and sprinkle Konbucha over the meat.
- In a large non-stick frying pan, heat oil over high heat and brown all sides of meat. It will take some time to brown nicely.
- While browning, put Seasonings, ginger, and Tokyo negi in a small/medium pot (Dutch oven if you have one).
- After the meat is browned, transfer it to the pot and place otoshibuta (drop lid) on top of the meat. You cannot use regular lid for this cooking. The sauce doesn't have to cover the meat because otoshibuta ensures that the heat is evenly distributed so the ingredients cook quickly and evenly. The cooking liquid circulars towards the lid and coats the top of the ingredients without having to stir or spoon. Also, the otoshibuta holds ingredients in place so they dont’ move around and don’t break apart.
- Start cooking over medium high heat. Once it starts to simmer, lower the heat to medium low. Cook the meat, occasionally turning the meat, until liquid is ¼ inch left in the pot.
- Once the liquid starts to get low, stay around in the kitchen as the meat can easily get burnt if there is no liquid left. After 15-20 minutes or so, bubbles start to appear. You are getting close to the end. Turn off the heat when you see the bottom of the pot when you slide the meat. The sauce is now thickened and meat is shiny.
- Take out the meat and cut into thin slices. Transfer them in an air-tight container and pour the leftover sauce in the container until you are ready to serve.
* Sometimes the package might be translated into "Kombucha", but this is NOT Kombucha, which is a fermented drink. Konbucha/Kobucha/Kombucha is from Kombu seaweed and it is full of kombu glutamine and asparagine umami deliciousness. Konbucha is salty seasoning, so if you can’t find this, you can substitute with salt. However, it's missing nice umami from kombu. You can find Konbucha in the tea section in Japanese grocery store.
* If your pork belly still has rind, check this video for removing rind