Seasoned Pork Belly Chashu

Name: Seasoned Pork Belly Chashu
Total time: 1 hour 25 minutes plus refrigerating
Yield: 8 servings
Ingredients: 1 teaspoon vegetable oil; 2 pounds skinless pork belly, cut into 2 pieces; 1 cup MIZKAN Mirin; 1/2 cup MIZKAN Ramen Broth Concentrate; 1/2 cup water

Seasoned Pork Belly Chashu

What is Chashu?
Chashu is a delicious Japanese dish made from braised pork belly, known for its tender texture and rich flavor. Traditionally, it is marinated in a savory-sweet sauce and slow-cooked to perfection.

Perfect as a Ramen Topping
Chashu is a popular topping for ramen, adding a burst of flavor and a satisfying bite to your bowl of noodles. Its melt-in-your-mouth texture complements the rich broth and noodles perfectly.

Enjoy on Its Own
Not only is Chashu great as a ramen topping, but it also makes a delightful dish on its own. Serve it sliced with a side of rice or vegetables for a simple yet delicious meal. Its savory taste and tender texture make it a favorite among both novice and expert food lovers.

Ingredients

1 teaspoon vegetable oil
2 pounds skinless pork belly, cut into 2 pieces
1 cup MIZKAN Mirin
1/2 cup MIZKAN Ramen Broth Concentrate
1/2 cup water

INSTRUCTIONS

Preheat electric pressure cooker on Sauté. Add oil; heat until shimmering. Add pork; cook 8-10 min. or until golden brown on all sides. Add remaining ingredients. Close and lock lid.
Pressure cook on HIGH 1 hour. Manual release remaining pressure. Cool pork in cooking liquid.
Transfer pork and cooking liquid to clean container; cover and refrigerate 8 hours or overnight. Discard fat from surface. Cut chilled pork into 1/4-inch-thick slices before garnishing a bowl of ramen noodles.

YIELD

8 Servings

TIPS

Avoid slicing meat while still warm as it will shred. Once fully chilled, the meat will absorb the flavors of the broth and can be easily cut into thin slices.
For an extra boost of flavor, add 4 cloves garlic, 4 coarsely chopped green onions and a 4-inch piece of ginger, cut into ½-inch slices, to the pressure cooker with the liquid ingredients.
Cut pork belly into 1-inch cubes to serve over rice or salad as an alternative.
Marinate soft-boiled eggs in the cooled and strained cooking liquid to make ajitama.

1 hour 25 minutes plus refrigerating

10 minutes

1 hour 15 minutes