Chasu is a rich topping for Tonkatsu Ramen. But it also delicious served over hot rice.
- 1 pork belly (approx 3#)
- 1 C soy sauce
- 1 C sake
- 1/2 C sugar
- 1 C mirin
- 1 C water
- bunch scallions rough chopped
- ginger 2″ chunk peeled and sliced
- 2 shallots peeled and rough chopped
Preheat oven to 275
Begin by tying and rolling the pork belly with butchers twine – lengthwise. Set aside.
Place all other ingredients in an oven safe pot with a lid. I like to choose one that is just big enough for the rolled belly, not too large. Bring to a boil over high heat . Once boiled remove from heat and place in the rolled belly. The liquid will not cover the whole thing. Place in oven and cover with lid, left with just a crack open. Braise for 4 hours turning hourly to ensure that each side gets a dip in the flavorful goodness.
Once done – remove the pork belly from liquid and allow to cool, covered with plastic wrap in the refrigerator until completely cool. I prefer overnight. Slice thin.
KEEP the braising liquid, you are going to need it.