Ramen Series: Tonkotsu Ramen The Chashu

Chashu serves to be the primary source of protein on ramen, and it’s primary pork, but not limited to. It can be prepared differently, but I go with the classic. I start by rolling up a slab of pork belly with twine. And It doesn’t have to be perfect. Then pan sear the skin all around for about 10 minutes. If you don’t own a braiser pan, just a regular pan deep enough to fit. Add any aromatics of your choice. Then add brown sugar, dark shoyu, mirin, and sake. Add enough water and have this cook on low to medium heat for 2-3 hours. Halfway, refill that water and flip it over if it isn’t completely submerged. After all that let it cool down. You don’t want to cut into it yet cuz it’s fragile, so you have to let it cool down in the fridge overnight. But if you really are impatient let it cool down in the freezer for 1-2 hours. And that should be it. To serve, just cut into slices and heat it up with a torch or on a pan.