Pork Belly for Ramen
Sous Vide RAMEN! It's Easy, Fast and Delicious!
Nutritionper 100 g›
380
Calories
14g
Protein
4g
Carbs
34g
Fat
Ingredients
| — | pork belly |
| — | soy sauce |
| — | mirin |
| — | sake |
| — | sugar |
| — | ginger |
| — | green onion |
Instructions
Sous Vide RAMEN! It's Easy, Fast and Delicious!
(reconstructed / classic proportions — the source clipping contained only the title and video tagline)
- Roll the pork belly (chashu-style) or leave it flat. Season with salt.
- Vacuum-seal the pork belly with soy sauce, mirin, sake, sugar, sliced ginger and green onion.
- Cook sous vide at 74°C (165°F) for 12 hours for tender belly (or 63°C / 145°F for 24 hours for a firmer, sliceable chashu).
- Remove from the bag, reserving the braising liquid. Pat the belly dry.
- Sear the belly in a hot pan or torch until the surface is browned and crisp.
- Slice and serve over ramen with the reserved liquid stirred into the broth.