Jamal_
Tasty Apprentice
Indulge in the rich and tender flavors of Chashu, a braised pork belly that's a perfect topping for ramen or a delicious standalone dish.
**Ingredients**:
- 1 lb pork belly, rolled and tied with kitchen twine
- 1/2 cup soy sauce
- 1/2 cup sake
- 1/2 cup mirin
- 1/4 cup sugar
- 2 cups water
- 4 cloves garlic, crushed
- 1-inch piece of ginger, sliced
- 2 green onions, cut into 2-inch pieces
**Instructions**:
1. **Prepare the Pork Belly**:
- Heat a large pot over medium-high heat. Add the rolled pork belly and sear on all sides until browned. Remove and set aside.
2. **Make the Braising Liquid**:
- In the same pot, add soy sauce, sake, mirin, sugar, and water. Stir to combine.
- Add the crushed garlic, sliced ginger, and green onions to the pot.
3. **Braise the Pork Belly**:
- Return the seared pork belly to the pot. Bring the liquid to a boil, then reduce the heat to low.
- Cover and simmer for 2-3 hours, turning the pork occasionally, until it is very tender and infused with the flavors of the braising liquid.
4. **Cool and Slice**:
- Remove the pork belly from the pot and let it cool slightly. Slice into thin rounds.
5. **Serve**:
- Serve the Chashu hot, as a topping for ramen or as a flavorful dish on its own.
![Meat on bone :meat_on_bone: 🍖](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f356.png)
- 1 lb pork belly, rolled and tied with kitchen twine
- 1/2 cup soy sauce
- 1/2 cup sake
- 1/2 cup mirin
- 1/4 cup sugar
- 2 cups water
- 4 cloves garlic, crushed
- 1-inch piece of ginger, sliced
- 2 green onions, cut into 2-inch pieces
![Cooking :cooking: 🍳](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f373.png)
1. **Prepare the Pork Belly**:
- Heat a large pot over medium-high heat. Add the rolled pork belly and sear on all sides until browned. Remove and set aside.
2. **Make the Braising Liquid**:
- In the same pot, add soy sauce, sake, mirin, sugar, and water. Stir to combine.
- Add the crushed garlic, sliced ginger, and green onions to the pot.
3. **Braise the Pork Belly**:
- Return the seared pork belly to the pot. Bring the liquid to a boil, then reduce the heat to low.
- Cover and simmer for 2-3 hours, turning the pork occasionally, until it is very tender and infused with the flavors of the braising liquid.
4. **Cool and Slice**:
- Remove the pork belly from the pot and let it cool slightly. Slice into thin rounds.
5. **Serve**:
- Serve the Chashu hot, as a topping for ramen or as a flavorful dish on its own.