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    Chashu Pork Belly Recipe

    Japanese
    Pork Belly
    Ramen
    ​

    8 servings

    doses

    15 minutes

    tempo ativo

    4 hours 15 minutes

    tempo total
    Começar a Cozinhar

    Ingredientes

    1 pound pork belly, with skin

    1 cup soy sauce

    1 cup sake

    1 cup mirin

    1 cup water

    3/4 cup sugar

    10 cloves garlic

    1-inch ginger, peeled and sliced

    2 shallots, roughly chopped

    1 bunch green onions, greens and whites, sliced

    Instruções

    Tie up the pork belly in a rolled-up round, with the skin facing out.

    Place all of the marinade ingredients into an oven-safe saucepan that is large enough to hold all of the ingredients without overflowing. You want the pork to be covered in marinade for the braising portion.

    Heat the liquid on the stovetop until it is boiling. Remove from the heat, place the pork belly into the liquid, cover and place in the oven.

    Cook for 3-4 hours at 275°, until the pork is fork-tender.

    Place the whole shebang in the fridge overnight.

    Cut in half, lengthwise, and then slice into thin pieces.

    Let it reheat in your ramen.

    Reserve the cooking liquid for marinated eggs (ajitsuke tamago).

    Informação Nutricional

    Tamanho da Dose

    -

    Calorias

    379

    Gordura Total

    12 g

    Gordura Saturada

    4 g

    Gordura Insaturada

    7 g

    Gordura Trans

    0 g

    Colesterol

    48 mg

    Sódio

    1809 mg

    Carboidratos Totais

    39 g

    Fibra Alimentar

    1 g

    Açúcares Totais

    33 g

    Proteína

    16 g

    8 servings

    doses

    15 minutes

    tempo ativo

    4 hours 15 minutes

    tempo total
    Começar a Cozinhar

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    Ingredientes

    1 pound pork belly, with skin

    1 cup soy sauce

    1 cup sake

    1 cup mirin

    1 cup water

    3/4 cup sugar

    10 cloves garlic

    1-inch ginger, peeled and sliced

    2 shallots, roughly chopped

    1 bunch green onions, greens and whites, sliced

    Instruções

    1

    Tie up the pork belly in a rolled-up round, with the skin facing out.

    2

    Place all of the marinade ingredients into an oven-safe saucepan that is large enough to hold all of the ingredients without overflowing. You want the pork to be covered in marinade for the braising portion.

    3

    Heat the liquid on the stovetop until it is boiling. Remove from the heat, place the pork belly into the liquid, cover and place in the oven.

    4

    Cook for 3-4 hours at 275°, until the pork is fork-tender.

    5

    Place the whole shebang in the fridge overnight.

    6

    Cut in half, lengthwise, and then slice into thin pieces.

    7

    Let it reheat in your ramen.

    8

    Reserve the cooking liquid for marinated eggs (ajitsuke tamago).