Chashu pork is one of the best things about ramen. Round, melt in your mouth, umami medallions. This recipe comes by way of P. Treadway and was used at a restaurant he used to work at. I’ve seen a million recipes that haver some person using expensive equipment like $200 pots, blowtorches, andf tons of ingredients. This one’s super easy and here’s a list ogf things you’ll need…
- Pork belly
- Butcher’s Twiner
- Something to grease a pan with
Pretty short list, eh? Well, watch the video and see how we do it. The results are really quite nice! By theway – watch the whole thing and at the end is my two short videos on how to make perfect fried eggs and eggs for ramen – also extremely easy!
The Easiest Chashu Recipe Ever
- Get 5 pounds or so of skin off pork belly. Cut it in half. Roll it up and use butcher’s twine/baking twine to tie it like a log.
- Mix 1 cup sugar, 1 cup salt in a ziploc bag. Put your log of pork in the bag and shake it up.
- Put into a glass baking dish that has been greased (we used Crico). Bake at 450 degrees for 1 hr, rotating after 30 minutes and at the hour mark. Bake an additional hour at 250 degrees , again rotating midway through.
- Let rest for 30 minutes then refrigerate overnight – this makes slicing a breeze.
- Slice it up and enjoy with ramen or as a diabolically tasty snack!