Start with an unrolled pork belly block for tender chashu without tying a large roast.
Ingredients
- ¾ lb (340 g) skinless pork belly block
- ½ tablespoon neutral oil
- ⅓ cup soy sauce
- ⅓ cup sake
- ⅔ cup water
- 3 tablespoons sugar
- 1 inch ginger, sliced
- 2–3 green onions
How to make it
- Heat the oil in a small pot. Brown the pork on each side.
- Add the soy sauce, sake, water, sugar, ginger, and green onions. Bring to a simmer.
- Place a parchment or foil drop lid directly over the ingredients. Simmer gently for about 1 hour, turning the pork every 15 minutes, until tender. Add water if the liquid gets too low.
- Transfer to a shallow container with some cooking liquid. Cool briefly, then refrigerate promptly; chilling overnight makes slicing easier.
- Slice thinly and warm the slices thoroughly in a pan with a little cooking liquid before adding to ramen.
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Adapted from the unrolled chashu method in Namiko Hirasawa Chen’s chashu at Just One Cookbook. Instructions summarized for MyRamenList.