Chashu Pork Belly Recipe

• servings: 8 servings
• active time: 15 minutes
• total time: 4 hours 15 minutes

Ingredients

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

Directions

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).

Nutrition

• Calories: 379
• Total Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 48 mg
• Sodium: 1809 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 1 g
• Total Sugars: 33 g
• Protein: 16 g