Japanese-Style Chasu Pork Belly for Spicy Miso Ramen

Pork belly comes in many preparations across Asia. Like ramen, the origins of chasu pork belly are actually Chinese. This braised meat is sliced thinly and tops many ramen dishes.
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  • Level: Easy
  • Total: 12 hr 30 min (includes resting and chilling time)
  • Active: 30 min
  • Yield: 8 servings
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Ingredients

Directions

  1. Mix together the sake, water, soy sauce, sugar, green onions and ginger in a large pot.
  2. Halve or quarter the pork belly into large, manageable pieces.
  3. Transfer the pork belly pieces to the pot. Bring to just under a boil, but do not boil. Reduce the heat to a simmer poach slowly on the stove (alternatively, you can use an oven at 300 degrees F) until tender, about 2 hours 30 minutes.
  4. Check for tenderness by piercing the middle of each piece. When tender, allow to cool in the liquid for 2 hours off the heat, then transfer to the refrigerator to completely rest overnight in the liquid.
  5. The next day, remove the pork belly from the liquid and cut into 1/2-inch-thick slices. Warm the pork belly with a bit of sauce and serve as a topping for Spicy Miso Ramen with the various garnishes. Serve 2 slices per person.
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