Ingredients
- 1 Pork belly block (rind removed)
- 3 Green onions (plus extra to serve)
- 6 Slices ginger
- 1 Cup Obento cooking sake
- 1 and 1/4 Cups soy sauce
- 2 Cups water
- 2/3 Cup sugar
- 6 Cups chicken stock
- 1 Cup dashi
- 2 Cloves garlic
- Ramen noodles
- 8 Eggs
- 200g Shitake mushrooms
- 2 Bok choy quartered
- Menma (to serve)
- Seaweed (to serve)
Method
- Roll up the block of pork belly and tie with butcher twine.
- In a pot, sear the pork belly on all slides until golden brown.
- Add 1 cup sake, 1 cup soy sauce, 2 cups water, 2/3 cup sugar, 1 green onion chopped and 4 slices ginger.
- Cover with a lid and simmer for 2 hours, turning the chashu every 30 minutes.
- Transfer to a container or zip lock bag and rest in the fridge.
- Boil eggs, peel and add to the left over braising liquid to marinate.
- For the ramen broth, in a pot on medium heat combine 6 cups chicken stock, 1 cup dashi, 1/4 cup soy sauce, 2 cloves garlic, 2 slices ginger and 2 green onions chopped.
- Cook the ramen noodles and blanch the bok choy.
- Stir fry the shitake mushrooms.
- To serve, slice the rested chashu and sear with a blow torch (optional). Add ramen to a bowl and cover with broth. Top with the sliced chashu, a marinated egg, bok choy and shitake mushrooms. Garnish with additional green onions, menma and seaweed.
Product used in recipe
- Obento - Cooking Sake
