Chashu is one of my favorite Ramen topping. It tastes tender and flavorful every bite. Chashu is eaten as an appetizer, other noodles’s topping (Hiyashi-Chuka), fried rice’s topping, and sandwich topping. It also goes well with rice, so I sometimes use it for Donburi topping or Onigiri (rice ball) topping.
There are two ways to make Chashu. One way is roasting, another way is simmering. Both of ways need to cook at a low temperature to keep tender and juicy texture. In this recipe, I recommend to use oven to keep low temperature for a long time. So you can enjoy the flavorful Chashu melting in your mouth.
Recipe: Chasu (Roasted Pork Fillet) (3-4servings)
• 500-1000g Pork belly or pork shoulder
• 1 inch ginger, sliced
• 2 garlic, sliced
• 1 leek, chopped 3-4 blocks
• 6 tablespoons soy sauce
• 3 tablespoons sake
• 5 tablespoons sugar
• String for cook
• Plastic bag
1, Tie a pork belly or pork shoulder fast with a string.
2, Put all the ingredients into a plastic bag. Marinate the pork for a day in the fridge.
3, The next day, preheat the oven to 248℉ (120℃). Heat the grill to high, grill the pork on all sides for about a minute until golden blown. Place the pork and marinated sauce into a pan, then, transfer the pan to the oven and roast for 3-4 hours until meat is really tender. Turn the pork on the back side on the way to roast.
4, Once the pork is cooked, cover loosely with foil and set aside to rest until it’s cool. Slice the meat, serve for Ramen, Donburi, or appetizer that your choice. Sprinkle with thinly sliced leek or chopped potherb (Mitsuba, Oba, leek, etc.).
Need some more Ramen topping recipe? Click here→ Ramen Egg Recipe