Ramen Chashu How-to Recipe & Video - Seonkyoung Longest (2024)

FAQs

What is the best cut of pork for ramen? ›

Unlike char siu, which is made by painting slices of pork shoulder with a thick, sweet marinade and roasting it, Japanese chashu is a simmered dish made with pork belly.

Kakuni is similar to chashu in that it's simmered pork belly, but this version comes in chunks and is modeled after the Chinese method of red braising. Bacon can be sliced and added to the simmering broth, or stir-fried briefly before topping the bowl.

Rib Chop: Cut from the rib section of the loin, these chops have a relatively high fat content, rendering them flavorful and unlikely to dry out during cooking. They are a favorite in the test kitchen. These chops are easily identified by the bone that runs along one side and the one large eye of loin muscle.

Niku Soboro – Niki soboro is ground meat (this can be chicken, pork, or beef) seasoned with flavorings like soy sauce and a little sugar and then fried until fry. It makes a great topping for dry-style ramen. Minced Pork – All-Purpose Niku Miso is braised ground meat seasoned with miso.

Char siu originally comes from Cantonese cuisine, and the word chā sīu 叉烧 literally means “fork roasted,” which is a nod to the traditional cooking method of skewering seasoned pork with long forks, and placing them in an oven or over a fire.

Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally. It is classified as a type of siu mei (燒味), Cantonese roasted meat.

What is the red stuff on Chinese pork? ›

4. Red food colouring – to make the pork red, like you get at the Chinese barbecue shop. This is optional. Authentic Char Siu uses red bean curd for colouring and a touch of flavour – it can be found at Asian stores, use about 2 tbsp of the liquid and no red food colouring.

It's made with pork belly that's rolled and braised in a flavorful mix of mirin, sake, sugar, and soy sauce. Once it's cooked, it's allowed to cool and then sliced finely before serving. Some versions of chashu have it chopped as well as opened up and sliced lengthwise like bacon.

In contrast, chashu is made preferably with fatty pork cuts like belly and shoulder and is seasoned with soy sauce, sake, mirin, sugar, salt, ginger, scallions, dried shiitake mushrooms, kombu seaweed, and chili pepper. The meat is slowly simmered in a sweet and savory broth that thickens into a flavorful sauce.

In Japanese, we sometimes call Chashu “Nibuta” (煮豚), literally means simmered/braised pork, as opposed to “Yakibuta” (焼豚), which means barbecued pork. The Japanese enjoy Chashu as a topping for Ramen and other noodles, as well as Chashu over steamed rice called Chashu Don, like a rice bowl.

To make Chashu, you braise pork belly in a delicious sauce on low heat for three to five hours. Not only does this leave the meat tender and juicy, but it also allows it to develop a fantastic flavor. This succulent meat is sometimes used in fried rice and noodle dishes, but primarily Chashu is used in ramen soups.

Deep fried tofu is a great source of protein and an alternative to chashu. The crispy-on-the-outside-fluffy-on-the-inside texture enhances the flavor of the ramen. In addition, extra fried tofu absorbs the broth well, allowing for the taste of the ramen to shine.

Chashu is made from pork belly that is braised in a flavorful sauce until it becomes soft and juicy. Chashu is a versatile dish that can be served with ramen, rice, or salad, and can be made with different variations and ingredients. Chashu is also easy to make at home and can be stored and reheated for later use.