Easy Homemade Chashu Ramen
Instant Noodles
Elevate your instant noodles with savory, melt-in-your-mouth homemade chashu pork belly rolls and perfectly jammy soft-boiled eggs.
Transforming standard instant ramen into a restaurant-quality meal is easier than you might think. By preparing your own rolled pork belly chashu, you add a deep, savory richness and professional texture that pairs perfectly with the quick convenience of your favorite noodle pack. This dish offers the ultimate balance of humble comfort and elevated culinary technique.
Ingredients
- 12 slices pork belly
- 1 tsp vegetable oil
- 1 tbsp cooking wine
- 1 tbsp mirin
- 1 tsp sugar
- 100 cc water
- 2 slices ginger
- 2 soft-boiled eggs
- 2 packs instant noodles
- 600 cc hot water
- to taste salt and pepper
- to taste starch
Instructions
- 1Stack the pork belly slices
Take 12 slices of pork belly and arrange them in two separate stacks of 6 slices each on a wooden cutting board.
Tip: Ensure the slices are aligned evenly to make rolling easier later. - 2Season and dust with starch
Season the stacked pork slices with salt and pepper, then use a fine-mesh strainer to lightly dust them with starch.
Tip: The starch helps the pork rolls stay together and creates a nice texture when seared. - 3Roll and secure the pork
Roll each stack of pork slices tightly into a cylinder. Use toothpicks to pierce through the edges and secure the rolls so they maintain their shape.
Tip: Roll as tightly as possible to ensure the meat cooks evenly and keeps its shape during searing. - 4Sear the pork rolls
Heat 1 teaspoon of vegetable oil in a pan over medium heat. Place the pork rolls in the pan and sear them until browned on all sides.
Tip: Use a paper towel to remove any excess oil from the pan once searing is complete. - 5Braise the pork
Add 1 tablespoon of cooking wine, 1 tablespoon of mirin, 1 teaspoon of sugar, 100cc of water, and 2 slices of ginger to the pan with the seared pork. Bring to a boil, cover, and simmer on low heat for 10 minutes.
Tip: Ensure the lid is tight to allow the pork to braise thoroughly in the liquid. - 6Marinate the eggs
Add 2 soft-boiled eggs to the pan with the pork rolls. Let them sit in the braising liquid for 10 minutes, flipping the eggs halfway through to ensure even color.
Tip: Flipping ensures the eggs absorb the braising flavors and color evenly. - 7Slice the pork rolls
Remove the pork rolls from the pan after simmering and allow them to rest briefly. Use a sharp knife to carefully slice the rolls into even, bite-sized rounds on a wooden cutting board.
Tip: If the pork is too soft, let it cool a bit longer before slicing to ensure clean edges. - 8Boil the noodles
Bring a separate pot of water to a boil. Add two packs of instant noodles to the boiling water and cook according to the package instructions until they reach your desired texture.
Tip: Keep an eye on the noodles to avoid overcooking, as they will continue to soften slightly in the hot soup.
