If you are set on using that in ramen, I’d chop in half, fry it up like bacon, then deglaze with shoyu, mirin, and sake then cook down a bit, maybe finish with some sugar.
720noscopeGER
Just google “pork belly chashu recipe”. There’s a ton of recipes out there. Usually, you use a whole ‘log’ of belly and braise it for like 90-120min. For these thin slices it would be way too much, I’d prolly go for max 40min.
trashpanda6991
So I also can’t make a whole log usually since large slabs of pork belly are hard to get where I live. Also I don’t have time for that on a weekday.
I use slices like these but thicker (about 0.8cm thick). I whack both sides with a mallet to tenderize them, then fry them on high heat until golden brown, then pour soy sauce mixed with water, chopped ginger and spring onions on them and let simmer for about an hour (while I prepare the rest of the Ramen). I slice them into small strips for serving.
Purists might disagree but it tastes good.
TonkotsuBron
I like to cure it in salt and sugar for about 12 hours then bake it in the oven at 300 until it hits 190f. Done
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I love publix. I saw a stewd pork belly recipe I have to try.
Traditionally you want non-sliced, thicker cuts of pork belly to prepare as chashu (braised pork belly)
Honestly, for my money, I’d make a stir fry with that batch and get something more appropriate for chashu. This Yasai Itami recipe is easy and delicious https://www.justonecookbook.com/stir-fry-vegetables/
If you are set on using that in ramen, I’d chop in half, fry it up like bacon, then deglaze with shoyu, mirin, and sake then cook down a bit, maybe finish with some sugar.
Just google “pork belly chashu recipe”. There’s a ton of recipes out there. Usually, you use a whole ‘log’ of belly and braise it for like 90-120min. For these thin slices it would be way too much, I’d prolly go for max 40min.
So I also can’t make a whole log usually since large slabs of pork belly are hard to get where I live. Also I don’t have time for that on a weekday.
I use slices like these but thicker (about 0.8cm thick). I whack both sides with a mallet to tenderize them, then fry them on high heat until golden brown, then pour soy sauce mixed with water, chopped ginger and spring onions on them and let simmer for about an hour (while I prepare the rest of the Ramen). I slice them into small strips for serving.
Purists might disagree but it tastes good.
I like to cure it in salt and sugar for about 12 hours then bake it in the oven at 300 until it hits 190f. Done
Pork belly burnt ends are delicious and easy
Make japanese curry udon with it. Here’s a recipe you can follow if interested 😋
[Japanese curry udon recipe ](https://youtu.be/T0hZMyIHJrE?si=4wCZBqwx6Mf0EOqg)