Instructions

Ramen Pork Chashu made with Pork Loin and not Pork Belly Prep Time 45 minutes Cook Time 2 hours Serves: 16 slices Amt/Measure/Ingredients 2 1/2 lb of a fatty piece of boneless pork loin (rib end is recommended), should be about 8 - 10 inches long 1/2 tsp. kosher salt 1/2 tsp. white pepper 2 tbsp corn oil about 8 cups hot water 1/4 cup. fresh ginger, not peeled and sliced 1/8" thick 3 cloves garlic-large, cut in half about 3 tbsp. 1 cup soy sauce like Sanji Shoyu or Kikomann Glaze 1 cup soy sauce like Sanji Shoyu or Kikomann 1/2 cup sugar 1/2 cup sake 1/4 cup honey 2 scallions, entire white and green parts, cut 1 inch pieces 1 tbsp. fresh ginger, not peeled and sliced 1/8" thick 1 clove garlic, cut in half Instructions Leave pork at room temperature for 30 minutes before cooking. Whole or butterflied pork loin, not pork belly as original Japanese recipe calls for because I don't like to eat very fatty meat. Butterflied means to cut almost totally in half horizontally and flattened to 1 inch thick. Roll the pork into a cylindrical shape with the fat rolled into the center like a pinwheel or jellyroll. Tie up the pork tightly with cooking string so the meat holds it's round shape. Sprinkle the pork with salt & pepper, cover with plastic wrap while getting all your ingredients together. Heat oil in a Dutch oven then brown the pork well on all sides, this will take about 10 minutes on high to medium high heat. Reduce the heat to medium; add hot water, you need enough water to just cover the pork, about 8 cups of water (depending on the size of your Dutch oven), soy, ginger and garlic and bring to a boil and then simmer covered for one hour ten minutes over low heat; turning the pork over after 30 minutes. Turn off the heat and let cool for 15 minutes, strain off all the cooking liquid and use for soup broth. Now prepare the glaze ingredients; add sugar, sake, soy sauce, scallions, garlic and ginger to the pot with the piece of pork and bring to boil, then turn the heat down to low. Place a lid/cover over the pork and simmer for one hour more. Skim fat off the cooking sauce several times and turn the pork several times in the glaze. Turn the heat off and leave the pork in the cooking sauce to cool, turning it to submerge several times. Save cooking juices to serve over rice or udon and or add to ramen soup. Remove pork to a plate cover loosley with plastic wrap and place in refrigerator. Depending how you use it, chop or slice it cold and then warm slightly; steam in a pan or microwave for a minute so it isn't refrigerator cold. Serve in ramen soup, over udon or over hot rice with vegetables. This pork is great as a sandwich on crisp baguette, with Japanese Mayo, picked ginger, wasabi, scallions and eel sauce. (Eel sauce is made of soy sauce, mirin, and sugar. It is thick and sticky like syrup.)