Sous Vide Japanese Ramen Chashu Pork Belly
This Japanese chashu pork was melt in your mouth tender and the perfect accompaniment to ramen. The pork belly was rolled, tied, then sous vide in marinade at 158F for 24h. To finish, we bring out...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
Ingredients
- 2 lb slab of boneless pork belly, skin on
- 1 cup of soy sauce
- 1 cup of sake
- 1 cup of mirin
- 1 piece of kombu
- 1 stalk of Chinese scallion or Leek
- 6 cloves of garlic
- 3 inch knob of ginger roughly sliced
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Chashu Pork ∗ Sebastiaan van Wagensveld
svw.au