Seonkyoung Longest's Japanese Ramen Chashu

Name: Seonkyoung Longest's Japanese Ramen Chashu
Cook time: 150 min
Total time: 150 min
Yield: 10 servings
Cuisine: Korean
Ingredients: 1.8kg whole pork belly; 2 heads garlic (each cut in 1/2); 115g ginger (sliced); 1 large green onion; 1.5 cups Jin-ganjang; 1.5 cups mirim; 1.5 cups cheongju; 1 cup sugar; 1 tbsp cooking oil

A whole pork belly tied with string, seared until crisp, then gently braised in a sweet and savory soy-based seasoning for an authentic Japanese chashu

2 hr 30 min Difficulty Normal Meat & mains

Main ingredients

pork belly garlic ginger large green onion Jin-ganjang mirim cheongju

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pork belly garlic ginger large green onion Jin-ganjang mirim cheongju

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Cooking tips

Tying the pork belly tightly with twine prevents it from falling apart during cooking and ensures even, neat slices.
Slicing immediately after cooking will cause the meat to crumble; always refrigerate until firm before slicing.
Strain the leftover braising liquid and reuse it as a soy sauce tare for ramen or as a sauce for chashu don (chashu rice bowl).

Recommended for

Those who want to top homemade ramen with impressive pork belly chashu.
Those who want to make a basic meat base for various Japanese dishes like chashu don.
Those who love tender, smoky Japanese-style braised pork belly.

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Seonkyoung Longest's Japanese Ramen Chashu

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