Homemade Japanese Ramen Chashu (Pork
Chicken)
Elevate your ramen with this trio of succulent sous vide chashu featuring tender pork belly savory pork neck and lean chicken breast for the ultimate bowl
Mastering chashu the tender marinated meat topping for ramen transforms a simple bowl of noodles into a restaurant quality experience This method uses the precision of sous vide to ensure each cut retains its moisture and flavor creating a perfect balance of texture and seasoning that is essential for authentic Japanese style ramen
Ingredients
- 500 g pork belly
- 500 g pork neck
- 500 g chicken breast
- 200 ml chashu sauce
- 2 tsp salt
- 1 tsp black pepper
Instructions
- 1Season the meat
Take the chicken breast and various pork cuts, and season them thoroughly with salt and black pepper. Use your hands to rub the seasonings evenly into the surface of the meat to ensure full coverage.
Tip: Rubbing the seasoning in by hand helps the flavors penetrate deeper into the meat fibers. - 2Marinate the pork belly
Place the pork belly cuts into a bowl filled with your prepared homemade dark chashu marinade. Ensure the meat is fully submerged in the liquid to allow the flavors to soak in properly.
Tip: For the best flavor, let the pork belly marinate in the refrigerator for several hours or overnight. - 3Prep and bag the pork neck
Slice the pork neck into thick, uniform blocks. Carefully place the meat pieces into a vacuum bag and pour a portion of the marinade over them to coat.
Tip: Keeping the block sizes consistent ensures that the meat cooks evenly during the sous-vide process. - 4Vacuum seal the meat
Place the bags containing the seasoned and marinated meat into a commercial vacuum sealer machine. Remove the air and seal the bags tightly to create an airtight environment for cooking.
Tip: Ensure the seal is clean and secure to prevent any water from leaking into the bag during the sous-vide process. - 5Sous-vide cook the meat
Submerge the vacuum-sealed bags into a large pot filled with water. Maintain the temperature at 85 degrees Celsius for a low-temperature sous-vide cook to ensure tender results.
Tip: Check the water temperature periodically or use a precision sous-vide circulator to maintain a steady heat. - 6Roast the pork belly
After the sous-vide process, remove the pork belly and place it in an oven. Roast the meat at a low temperature for one hour to achieve a succulent and juicy texture before slicing.
Tip: Monitor the oven temperature closely to prevent the meat from drying out while roasting. - 7Slice the chashu
Once the pork belly has been roasted at a low temperature for one hour, remove it from the oven and let it rest briefly. Use a sharp knife to carefully slice the succulent meat into uniform, bite-sized portions, revealing its tender, juicy texture.
Tip: For the cleanest slices, let the meat rest for 10 minutes before cutting to ensure the juices redistribute.
