Seasoned Pork Belly Chashu

Ramen Broth Concentrate

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

INSTRUCTIONS

  1. 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.
  2. Pressure cook on HIGH 1 hour. Manual release remaining pressure. Cool pork in cooking liquid.
  3. 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