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How To Make Ramen with Chashu Pork

Ingredients for ramen with chashu pork are:

Pork, soy sauce, sake, salt, sugar, water, ginger, garlic, green onion, partially boiled egg, low or no sodium canned corn, and ramen noodles.

Cooking the Pork

The pork is cooked on the stove top in a foil covered medium sized pot and seasoned in a sauce with these ingredients:

Soy sauce, sake, salt, sugar, water, ginger, garlic, green onion.

For the Pork and Sauce You Will Need

A pork roast-about a pound(pork shoulder or pork loin)
2/3 cup water,
1/3 cup sake,
1/3 cup soy sauce,
2 tablespoons and 1/2 tablespoon sugar,
3-5 slices off ginger root thin,
1 teaspoon minced garlic or 1 garlic clove sliced thin,
1 green onion sliced small bits,
1/4 teaspoon salt,

FYI: Can use sugar free sugar- sucralose- instead: use 2 tablespoons sucralose and 1/2 tablespoon sugar.

Sake - can be bought at Asian market, known as 'cooking sake', or you can use 'drinking sake' from the local booze store. Cost is about $11 per bottle for drinking sake; cooking sake is about $7-8 per bottle. Cooking sake is for cooking only, whereas drinking sake you can drink. For this recipe i used 'drinking sake'. The alcohol evaporates as the liquid boils.

Prepare the Pork

Sprinkle the salt or rub the salt over the roast pork.

In a frypan, cook each side of the pork roast for about 2-3 mins till the roast starts to brown somewhat, then remove from pan. If roast has fatty on it do not remove, as this will help to seal in the flavour when pan frying each side.

Add the ingredients for the sauce and the pork to a medium size pot, then bring to a boil, then simmer for 40-50 mins, flipping the pork roast once at about 25 mins.

Put a foil cover over the pork roast meat in the pot, with 2 small knife holes in the foil to let the steam escape while it is simmering. Shape the foil round if your pot is round.

You can also use a Japanese 'otoshibuta', known as a drop lid; it simply is placed on top of the roast in the pot.

The round lid has a diameter that is smaller than the pot it is placed in and it floats on top of the meat/liquid while the food is simmering. It also makes the heat distribute evenly so the meat cooks quickly and properly. And, because it sits directly atop the meat, it coats the top of the ingredients without the need for you to stir or spoon to glaze the meat.
You can buy one at your local Asian market.
There are wooden, and non wooden ones. If you use the wooden otoshibuta, emerge the lid in water before each use.

While simmering for 40-50 mins, the sauce will evaporate; keep a close eye on the roast as it nears the 50 min simmering time. If you want it well done leave it in pot for 50 mins; if you like it less well done remove it sooner from the pot.

Once cooked, remove from pot, and slice the pork into slices for the rice bowl. Put rice in bowl, put 2-3 slices chashu pork on the rice, garnish with cut green onions.

If not serving the pork right away, put in container with lid, together with the remaining sauce from simmering, and put in fridge. Should be eaten within 2-3 days.

Cook the Ramen Noodles

Cook the noodles in a pot of about 2 cups boiling water; boil them for about 3 minutes; no need to rinse the noodles, just add to dish with about quarter cup or so of the water they were boiled in.

Add The Pork To The Noodles, Garnish Dish

Add the pork over the ramen noodles, the sliced partially boiled egg, add the corn, the green onions, and some bamboo shoots if you like. The bamboo shoots are usually canned, and are available at your local grocery store.


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