MELT IN YOUR MOUTH 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 the blow torch! It was paired with our sous vide egg, ramen noodles, shitake mushrooms, and corn.
Links:
The BEST Chinese BBQ Pork Charsiu Ever: • The Best Sous Vide Chi...
How to Make Ramen Eggs (Ajitsuke Tamago): • Sous Vide Ramen Eggs -...
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Carmen @harrocarmen
Kevin @kindof_cooking
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
Recipe:
- Warm the water bath to 158F.
- In a pot or saucepan bring sake and mirin to a boil to burn off the alcohol. Alcohol does not cook off well in the sous vide.
- Once it comes to a boil add in soy sauce, Chinese scallions, garlic cloves, ginger, and kombu. Return to boil and set aside to cool.
- While the cooking liquid cools prepare the pork.
- Using a blow torch or hot pan burn off any hair on the skin of the pork. Scrape the skin after burning.
- Lay the pork skin side down on a board and roll tightly. Using a long piece of butcher thread, tie off on one end leaving some extra string at the end. Using the longer end, tightly wrap around the pork until it reaches the other end. Finish by tying off the ends together.
- Place pork into a heavy duty vacuum bag.
- Pour cooking liquid into bag.
- Sous vide in water bath for 24 hours.
- Once time is up, remove pork from packaging and strain the liquid. The liquid can be used for other marinades such as for ramen eggs. (Video here: • Sous Vide Ramen Eggs -... )
- Refrigerate for at least a few hours before slicing.
- Once chilled, you can cut into ⅛-¼” slices.
- Finish using a flame torch, or leave it to warm up in the ramen broth.
#ramen #porkbelly #japanese

[@marxthe.2651]

That chashu looks so yummy!

[@hkdavidtsang]

I found the best way to get the juice out of the pork and bag without scooping the lard and juices out of the bag.
All you have to do is put the meat on the edge of the glass and let all the juice drip to the bottom and over night the lard will stick to the bag and just poor the juice out the bag.

[@FireWaterCooking]

I have to try this for sure! another great video Carmen & Kevin!

[@KindofCooking]

Thanks, Darrin! I have a list of yours that I need to try. Backyard kitchen should be done this week so smokers will be back in place. Hope it doesn't get cold too fast.

[@FireWaterCooking]

@@KindofCooking Pro Tip, you should always use Carmen in the thumbnail picture.. 😃😂

[@KindofCooking]

@@FireWaterCooking LOL!!! Wow burn. Couldn't agree more! Trust me ... we tried. Spent way too much time on that. Need up up our thumbnail game.
It also really confused me because we talk about in one of the episodes and I thought you were referring to that scene.

[@Totem9519]

Haha, you guys are cute. Thanks for the video!

[@KindofCooking]

Thanks for watching!!

[@randommaki]

I ♥️ ramen!!! Also I thought Carmen loves ribs 😂

[@KindofCooking]

Noodles is my ultimate love. 🍜

[@ishop5857]

Much respect

[@tiffanyle3662]

Hi I was wondering if the skin will become rubbery with this cooking process? I've just been gifted a sous vide machine and I want to try this recipe !

[@KindofCooking]

Because of the temperature and time it does get to render and break down. Also slicing it thin so there’s no issue with the skin being rubbery.

[@K0WDB]

What happened to the first piece of pork belly?

[@Mizchambers]

How many times can you use the liquid for pork and eggs?

[@KindofCooking]

So we haven’t used it more than twice. Keep in mind that every time you use it, the flavor dilutes. After a few times, we use it as a sauce on our cooking. Taste awesome when you add some in stir fries.

[@ausomejoey]

Can the sake be omitted?

[@KindofCooking]

I would say, yes. It would change the flavor slightly. Replace with chicken stock or water.

[@randommaki]

Oh wait Ramen rhymes with Carmen 😂

[@bostonbesteats364]

Somehow your plug forced me to follow you on IG

[@KindofCooking]

Boston BestEats glad it worked Hahahaha

[@professorm3136]

That looked like more than one cup of soy sauce

[@KindofCooking]

It’s possible that we refine the recipe sometimes after filming. Go with the written directions.

[@djnodj]

Couldn't you just pour off the juice after SV before freeze (or fridge) so you don't have to scoop it all off?
Minor point, just curious.
oh and BTW, what's going on here? ;)
th-cam.com/video/HNX3WVTseSE/w-d-xo.html

[@KindofCooking]

LOL! Yes, you can pour off the juices after sous vide and before cooling. Just wrap in some plastic wrap after you're done. I did that for the next ones.
So what's happening there ... HAHAHA ... we usually make one version ahead of time especially on long cooks so we can get filming done in a day ... otherwise we have to wait ... and wait some more ... then put it in the fridge and wait even more. It also helps for us to improve the recipes as a test run. That pork that you see there is tied a bit differently and a bit smaller than the other one that was done... I changed the tying method after doing this one to make it easier. :)

[@djnodj]

Ok, thanks! Much more innocent than it sounded...you two, and your recipes, are nicely saucy.
And I was going to ask if you did these recipes at least once before filming, makes sense.