If you often go to ramen shops, you’ll sometimes find the ramen topped with 1-2 pieces of rounded
shaped chashu. Why is it shaped like that? And how to make it melt-in-your-mouth?
Let’s get started.
First I am going to roll up the pork belly with the skin side out.
Why do we roll up the pork belly? If you cooked pork belly before, the lean part could be really dry if it’s not
cooked properly. The end goal of simmering pork belly using lower heat is to get
a melt-in-your-mouth texture. The higher cooking temperature it cooks, the drier meat it becomes.
Also if you cook the slab pork belly, it has more exposed surface than the rolled pork.
It means it’ll lose more moisture easily than the rolled one.
When making chashu in an electric pressure cooker, my Instant Pot’s peak working temperature
is between 239 and 244°F. So if you just cook the slab pork belly in the pressure
cooker, it could squeeze out much more moisture than regular slow cooking method. So the rolled
pork belly is a perfect shape for pressure cooking.
It is insulated with the skin outside that will not only keep the lean part moist inside,
but also cook evenly and gently.
All right, we are going to cook the pork.
In a pot of boiling water, blanch the pork belly for about 10 minutes. This is a very
common technique in Asian cooking to get rid of excess fat and impurities to
get a cleaner taste of the soy-based sauce.
In a pressure cooker, add soy sauce, water, sake, mirin, leek, ginger, and garlic.
Transfer the pork to the pressure cooker.
Cover with the lid and cook for 90 minutes
on high pressure.
Heat a saucepan over medium high heat. Once the pan is hot,
pan fry all sides of pork until it's golden brown.OR use a pressure cooker by selecting the "Saute"
function and press "Adjust" button to switch to "More" for browning.
Once the pork is cooled down, transfer the meat and
sauce to a large sealed container or a zip-top bag. Put it in the refrigerator overnight
or until it's completely cool. This way the pork is easier to slice thinly after cooling,
but also gives the pork more flavors. When it's ready to serve, skim off the fatty
oil on the surface. Transfer the pork to a cutting board and strain the sauce. Reserve
the sauce for marinated soft-boiled eggs or another use.
Cut the meat thinly using a very sharp knife.
Reheat the slices in soup broth or heat it in a microwave with the sauce
until hot.
Now you can enjoy this super tender and juicy chashu with your homemade ramen.
Alrighty, I hope you enjoy this recipe.
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