Make Perfect CHASHU Pork for Ramen | Japanese Braised Pork Belly
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- Опубліковано 30 чер 2024
- Hey guys! Today is a shorter video because in my NEXT video I’m going to show you how to make delicious TONKOTSU ramen - but you can’t have delicious ramen without mouth-watering braised pork - or CHASHU!
Since this recipe can take a bit of time, I made it into a smaller video for you guys to come back to any time you want to revisit how to make chashu!
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00:00 Intro
00:17 Prepare Your Pork Belly
01:12 Tying the Chashu
01:44 Boiling the Chashu
03:08 Making Chashu Sauce
04:31 Frying the Crispy Pork!
Ingredients (One roll)
- 1 Pork Belly Block (it should be big enough to roll and have a nice layer of fat)
- 1 Ginger Root Chopped
- 3-5 peeled garlic cloves
- 2-3 stems of Japanese Negi or Green Onion
Chashu Sauce:
- 100ml cooking sake
- 100ml mirin
- 4 tbsp sugar
- 250ml soy sauce
- 500ml water
- 500ml water from the boiled pork
- ½ chopped onion
How to Make:
- Start off by preparing your pork belly, remove any moisture with a paper towel and cut off any uneven parts. Prick both sides with a fork and make thin slices down the non-fatty part of the belly.
- Roll the pork belly up tightly so the side with the least fat is in the middle
- Tie up the pork with kitchen twine - make one knot on the end of the pork and then make a circle with your hand - pull the pork through and tighten the string - repeat this step down the pork and tie off a tight knot at the end. Then tie the twine around the length of the pork a few times before making another tight knot.
- Fill a saucepan with enough water to cover the pork and bring to a boil - drain the pork in a sieve and wash away any impurities/bitterness from the pan and the pork (this will give you a better tasting chashu in the end)
- Put the pork back in a saucepan with ginger, garlic, and the green stems of Japanese negi (green onion) - bring to a boil and simmer for 90 minutes. You can place a piece of kitchen towel over the pork to make sure it doesn’t overflow and if the liquid evaporates too quickly - re add more water as necessary. (Make sure to save 500ml of this liquid for later)
- Once 90 minutes has passed, remove the pork and prepare a saucepan for the chashu sauce
- Add the cooking sake and mirin - and burn away the alcohol, once the alcohol has burned away, add the sugar and stir.
- Once the sugar had dissolved, add soy sauce, 500ml of water and 500ml of the your saved liquid from boiling the pork and then add the pork
- Let that simmer for 40 minutes, turning every 10 minutes.
- Once 40 minutes has passed, take out your pork and save the sauce.
- In a frying pan - cook the edges of your pork until nice and crispy - take out the pork - and add 2 large ladle-fulls (or enough to coat your pork) of your sauce to the fry-pan. Cook on a low heat until it thickens up.
- Coat your pork in this sauce and let rest. Enjoy your chashu with ramen or by itself! - Навчання та стиль
It's a good thing I wasn't around mate, as that chashu wouldn't have lasted long enough to make it to the ramen.
That sounds like a solvable problem. Abroad in a Pan and Champ's Kitchen collab coming soon?
Chris is determined to become a pork chop himself.
Chashu Chris and Porky Pete
You can't make good Ramen without the perfect CHASHU pork! 🍜🍜 My next Ramen video is inspired by a certain ANIME - can you guess which one it is?
......Naruto?
Naruto!
DATTEBAYO!
Ramen daisuki koizumi-san
Food Wars!: Shokugeki no Soma ? LOL!
I always wanted to learn Japanese cuisine so I'll be learning with you Champ 👊 . Really am glad for discovering this channel love your energy and editing.
My boyfriend and I made this today. It is to die for! It’s so tender and flavorful. Will definitely use this recipe again! Thank you for posting! ❤ 🍜
Whole new appreciation for chashu pork ramen to any place that serves it. Gonna try it tomorrow, bringing my family along to enjoy some amazing flavors.
Yes! This is perfect! My nephews love sushi and I'm going home to visit family this fall. I was trying to think of recipe ideas to make for them and tonkotsu ramen was an idea, so I can't wait to try putting this and the next recipe together!
Thanks!
Great video Champ! I’m so excited for the ramen video!
Im so excited to learn how to make some great looking ramen! Can't wait for the next vid champ!
I've been living in the US for too long and your channel is helping me have really good japanese dishes again. Thank you!!
I’m literally cooking this as we speak! I am having a ramen party night with family tomorrow and I’m using this recipe, can’t wait to taste it, my house smells amazing!
Heck yeah, Champ! I've always been keen to try a good chashu pork with a tonkotsu ramen, but the "real" recipe I found took about 3 days all told and that's just a long way to go for an experiment. Hope your version is a little more approachable, looks like we're off to a good start!
I've done a mock 3-day version before it's not that bad. Just remember to skim the fat and scum....well worth it
Looks absolutely amazing! Im drooling over here
First attempt was a tremendous success. So much umami flavor. I’m hooked.
Followed the recipe and it turned out really good!!!! ありがとうございます！
Thank you. Just what I was looking for. Currently I am using a very simple chashu recipe, but I want to step up my ramen game and making a proper chashu is my next target.
Such a clear and concise demonstration, Champ!
I always come back to this recipie. I've managed to make it three times now and every time it's been delicious as I experiment with various fatty cuts.
I got a chance to cook it for my fellow co-workers and they liked it.
So, thank you for the recipe and for taking the time to make all these great cooking videos.
Man been waiting for this!
Thank you so much for this lesson. I turned out so great! Now I am ready for the winter when I often eat ramen!
made this yesterday following your instructions champ. this was an instant winner!
This guy is the real deal. Watching other youtube chefs do jappanesse cuisine just doesn't compare to the quality the champ puts in his dishes! ❤
What I like most about this recipe is that it avoids one of my pet peeves about ramen. A lot of places brown the meat on gas flame and it gives a weird aftertaste. Great job!
ive made this in the past and man you keep it all so clean XD cant wait for the next video Champ
I stumbled upon your channel and Im extremely thankful that I did! thank you for the recipes and videos! going to take a shot at making tonkotsu ramen this weekend.
Thank you so much for sharing your recipe on how to cook Chashu pork. I will definitely try to cook this!
Thank you, Champ, definitely would try to make this.
I love how toy make cooking seems so simple :) and your energy is light and pleasing. Thank you for sharing :) more videos to come .,
Ancient Japanese Secret! Seriously, well presented! This has been a mystery to me for years! ❤️
Thanks for this chashu recipe! I can’t wait to try this out
Looks INCREDIBLE
Babish better watch his back, Champ is gonna knock him out! Like the clarity of this format, but I'm more motivated to cook when Champ throws a few punches my way!
those punches are legit 👊
So grateful with you for sharing this recipe. Doing it now ! 😊
Thanks so much for sharing this it came out great at home. Definitely worth the labor of love
Keep these videos coming Champ!
Thanks Champ for sharing Champ!!!👊💪
Σε ευχαριστώ πολύ! Thank you for sharing this recipe it turned out so delicious ❤ love from Greece ❤
That braised pork looked phenomenal !
oh boy! cant wait for the Ramen episode. Im going to go look for some pork belly now in preparation!
looks so yummy!
This looks delicious. I'll give it a go!
I'm so happy that I discovered your channel! I'm looking forward to your Tonkatsu Ramen video! Will you make a video for Shoyu Ramen in the future? Or did you already make it and I just missed it? Also, I would love to see a video on how to make onigiri! Thank you for your amazing videos!
I can't wait for the followup!
Nice video! Thank you Chef!!
I'll do that tomorow! Looks delicious!
Awesome, so delicious ❤❤
Defo need to make this to up my instant ramen game. Some of this on some Raoh Shouyu ramen would be heavenly!
Thank you for the video. Since I lack most ingredients, I decided to simply do a quick "adobo" style boiling of the chashu pork cuts I got from the supermarket, then fry and add to the instant ramen we have.
Now this is the good stuff!
One thing I will say is that I absolutely love the teriyaki glaze technique used here and I have every intention of using it going forward.
Tried to make this first time today and I think it turned out well. It is going into my ramen tomorrow afternoon and I am looking forward to it.
Can you please teach us how to make dumplings?
Awesome champ.....I was so happy to see this one. Pork belly isn't normally sold where I live so I've only been able to make chashu with pork loin but I must now journey to make this
you might try pork shoulder instead. if you can find an Asian grocery store they will have pork belly... I've seen it in a few non-Asian supermarkets but it's considered a specialty item and is quite expensive.
@@RealJohnnyDingo unfortunately in my neck of the woods pork as a whole is normally either bacon, ribs, ham or chops. I work at a local meat counter and the shoulders are only sold as the butt and full shoulder and those are by order only. It's not readily available but I may just have to suck it up and buy one
Great video, I like the new stove
this guy is awesome! 👍
Looks great! I need to make chashu again, it lasts quite a while in the fridge
Looks good Champ, I’ll try it this weekend and report back 👍🏻🍜🥊🇯🇵
Oh my lord, yes. I make home made ramen all the time, but I've never ventured to make chashu... Maybe this is my wake up call!
Thank You!
awesome teaching ... thanks🥣
First time I'm the first watcher of any videos ✌️
Would be nice if you did at some point a Doria recipe.
Cook this char siu 2 days ago. Yesterday I make your Ramen from Naruto and add this char siu to the Ramen. It is so yummy. Tq.
Nice video chef❤❤
❤❤❤❤❤❤❤❤❤
love your videos thank you for putting so much work in to them
what is the name/brand of the knife you use?
Impulse bought some of the instant ichiran ramen (Hella expensive tbh lol) just because, so I may have to try this recipe as I need chashu for toppings 😆
Notifaction gang
stand
Ye , that looks yummy. Very very yummy. Its quite hard to find pork like that in England. And sake I can only get online. Its great when you can find these bits though.
De solo ver el platillo se me antojo y ya quiero comer 🤤
Legend!
Will wait for your ramen recipe 😸
The ramen he's going to make is pork based..but he does have a previous video on making shio ramen......well worth the watch
I have only done the seasoned egg and mamen from scratch. I usually buy the chashu but it is very pricey at the Japanese market. I’ll have to try this recipe when I’m
feeling ambitious.
I would like to suggest using any kind of unbleached cloth over a paper towel which probably has a lot of chemicals. Your recipe features some cool things that other recipes don't have, like poking holes, having shallow cuts, and shaping the pork so that it can be rolled easier. Really nice.
Awsome :3
OK now I am hungry !!!
If you had a restaurant in France, i will be there ALL DAYS !!
I can taste that bowl of ramen at the end of the video 😊😊
Gunna make this as soon as I figure out how to buy pork belly, thanks!
Cool
The single best thing I've ever made at home. Who knew chashu was mostly boiled? 😂
Bless you
Very nice
This guy is funny and charming. I like this channel.
Hey Champ, would you recommend serving this chashu with homemade udon noodles?
That sounds good too! In Japan many people even just have Chashu with Rice and a soft-boiled egg - good with beer!
❤️❤️❤️
Did you use a pork belly with skin or without skin? Thanks Champ
Just finished cooking this dish today. It was pretty exciting since I'd never had chashu before. Just a shame that I didn't get a very big bit of pork so I'm going to have to make it again before long. Thanks for the tutorial Ryosuke Sensei, ありがとうございました、おいしいでした！
I'm still wondering the make or blacksmith of your yanagi. I collect Japanese knives and yours is a beauty!
Love me some chashu pork! By chance anyone know what brand/model butane stove Champ uses?
Watching this while eating my pot noodle.
Hello Champ, how heavy/what weight class were you when you were boxing?
Thank you Champ! Seems like this method takes really long to cook, do you think instant pot or other pressure cooker is doable but taste just as good?
My sister uses a pressure cooker for hers. It still takes a little bit to be perfect, maybe like an hour. But I don’t know what setting she uses tho
Yummmmmmmmmmmmmmm
That ramen 🍜 looks like something Naruto 🍥 would obsess over. 😉
We are boiling it in pickled cabbage juice.
Becomes more tender
Huh, didn't even see your face once here. I enjoyed your winning smile.
What brand of paper towel we use for best CHASHU taste?
I want to use the extreme way 🤣
Suggestions on alcohol to replace the sake with?
and now I'm twice as hungry.
well made Chashu in your ramen is just the best ... I need to stop drooling!
May I know can I do this pork without rolling? I cut the pork into long lapse. Just stew it? Whenever I need to cook my udon or reman I just cut into slices?
Jamie Oliver needs to watch this Champ!